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Classic Peanut Butter Cookies

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For the best texture, use regular, not natural, peanut butter.

Source: Martha Stewart Living, July 2006
Yield

Ingredients

Directions

Cook's Notes

The cookies can be stored in airtight containers at room temperature up to 3 days.

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Reviews

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How would you rate this recipe?
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  • jessicakai2519190
    21 DEC, 2018
    I loved how these cookies turned out. I made them bigger than recommended and kept them in the oven for 2-3 more minutes and they were perfectly chewy in the inside and crunchy on the outside. Will definitely make these again.
    Reply
  • jeannieyogini11
    3 SEP, 2018
    Not true about using natural peanut butter. I used cup of organic pb, 1/2 c of almond butter, and subbed the flour w gluten free and they turned out great. I think I did add just a small amount of coconut oil though (tablespoon or 2) to offset the dryness of the natural butters. Added chocolate chips too. :)
    Reply
  • mrsandrea2
    27 JAN, 2018
    These are THE best. However you have to use the peanut butter with the crappy palm oil not the natural kind.
    Reply
    • mrsandrea2
      27 JAN, 2018
      PLEASE EDIT My post. I meant to check the 5 stars. These are THE best peanut butter cookies ever. Aloha!

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