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Recipe Summary

Yield: Makes about 3 1/2 dozen cookies

Ingredients

Ingredient Checklist

1 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup firmly packed light brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup smooth peanut butter

Gallery

Recipe Summary

Yield: Makes about 3 1/2 dozen cookies

Recipe Summary

Yield: Makes about 3 1/2 dozen cookies

Recipe Summary

Yield: Makes about 3 1/2 dozen cookies

Yield: Makes about 3 1/2 dozen cookies

Makes about 3 1/2 dozen cookies

Ingredients

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup smooth peanut butter

Directions

Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.

Heat the oven to 350 degrees. Line a baking sheet with a silpat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.

Reviews (4)

Add Rating & Review

32 Ratings

5 star values:

                                  5

4 star values:

                                  7

3 star values:

                                  14

2 star values:

                                  5

1 star values:

                                  1

Reviews (4)

Add Rating & Review

32 Ratings

5 star values:

                                  5

4 star values:

                                  7

3 star values:

                                  14

2 star values:

                                  5

1 star values:

                                  1

Add Rating & Review

32 Ratings

5 star values:

                                  5

4 star values:

                                  7

3 star values:

                                  14

2 star values:

                                  5

1 star values:

                                  1

32 Ratings

5 star values:

                                  5

4 star values:

                                  7

3 star values:

                                  14

2 star values:

                                  5

1 star values:

                                  1

32 Ratings

5 star values:

                                  5

4 star values:

                                  7

3 star values:

                                  14

2 star values:

                                  5

1 star values:

                                  1
  • 5 star values:
  • 5
  • 4 star values:
  • 7
  • 3 star values:
  • 14
  • 2 star values:
  • 5
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 5 stars

01/09/2018

                These cookies are sooo good. I have made them many times and they always get rave reviews. Thanks Martha!💜

Martha Stewart Member

Rating: Unrated

02/24/2009

                Replace half of the butter with shortening, such as Crisco. Bake cookies for 10 minutes then let cool on the cookie sheet. The shortening makes them chewier. Baking them for the minumum time and then letting cool on the cookie sheet means they will finish cooking on the warm cookie sheet once pulled from the oven.

Martha Stewart Member

Rating: Unrated

12/31/2008

                I baked these in two seperate batches.  I baked the first batch for 14 minutes looking for the rich golden brown color - too much time and the cookies were dry.  I cooked the next batch for 12 minutes and the cookies were a little more moist but still more on the dry side than I would have liked.  Any one else have any thoughts to share on this?  How to make more moist?

Martha Stewart Member

Rating: 5 stars

01/09/2018

                These cookies are sooo good. I have made them many times and they always get rave reviews. Thanks Martha!💜

Rating: 5 stars

Rating: Unrated

02/24/2009

                Replace half of the butter with shortening, such as Crisco. Bake cookies for 10 minutes then let cool on the cookie sheet. The shortening makes them chewier. Baking them for the minumum time and then letting cool on the cookie sheet means they will finish cooking on the warm cookie sheet once pulled from the oven.

Rating: Unrated

Rating: Unrated

12/31/2008

                I baked these in two seperate batches.  I baked the first batch for 14 minutes looking for the rich golden brown color - too much time and the cookies were dry.  I cooked the next batch for 12 minutes and the cookies were a little more moist but still more on the dry side than I would have liked.  Any one else have any thoughts to share on this?  How to make more moist?

All Reviews for Perfect Peanut Butter Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Perfect Peanut Butter Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest