Comments on: Classic Peanut Butter Cookies

By: Kathleen

Kathleen — Fri, 23 Jun 2023 13:18:55 +0000

Great recipe except that I did have to add a little more flour to have the dough hold together properly.

By: Geri

Geri — Thu, 15 Jun 2023 22:37:39 +0000

These are the BEST peanut cookies. ❤️

By: Elizabeth

Elizabeth — Wed, 14 Jun 2023 02:27:49 +0000

best cookies ever !!!

By: Bri

Bri — Fri, 02 Jun 2023 23:42:50 +0000

In reply to Jaclyn. These are the worst cookies ever. They tasted terrible and fell apart immediately. I had to trash them. I am so frustrated because I had planned to use these for a birthday dinner. Now I’m scrambling to bake something else. I used Jif and followed the recipe exactly as written. I bake weekly so it’s not like I don’t know what I’m doing. Grrrr.

By: Louise Philip

Louise Philip — Sat, 27 May 2023 23:27:36 +0000

There has to be a misprint here. This recipe calls for 1-1/3 c flour which is clearly not enough. I had to add almost another cup of flour so I could roll into balls and not have a bowl of buttery mix to try and work with!!!

By: Diane

Diane — Wed, 24 May 2023 21:29:56 +0000

Best peanut butter cookie recipe, I probably make these once a week to give to my grandchildren.

By: Anya

Anya — Wed, 24 May 2023 20:00:20 +0000

These cookies turned out very delicious. Thank you for a great, easy recipe!

By: Judy

Judy — Fri, 19 May 2023 18:20:21 +0000

In reply to Latricia Jacobs. I baked the cookies at 9 minutes checked them and continued baking them another 3 minutes. 12 minutes was good. Always check the first batch and adjust accordingly for any new recipe. I also used crunchy peanut butter for a more peanut buttery taste.

By: Mags

Mags — Tue, 09 May 2023 16:21:20 +0000

In reply to Cat. I didn't refrigerate the dough and they were perfectly easy to mold into balls (not too sticky at all), and they came out dense and well-formed. This dough is a bit drier than others and doesn't seem to need refrigeration before baking.

By: Mags

Mags — Tue, 09 May 2023 16:17:32 +0000

I just made these cookies and decided to leave a comment, which I rarely do. These are my favorite pb cookies I’ve made so far! I followed the recipe exactly, except that I used salted butter and withheld the added salt as suggested. I was a bit worried initially because the dough was crumblier than I had anticipated, but the cookies came out dense and perfectly moist. You must take the cookies out when they’re still pale and there’s very little or no browning – you’ll definitely get a soft cookie that way.