Joey's Peanut Butter Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 94.7
- Total Fat: 5.9 g
- Cholesterol: 10.6 mg
- Sodium: 85.8 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.6 g
- Protein: 2.6 g
View full nutritional breakdown of Joey's Peanut Butter Cookies calories by ingredient
Introduction
My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best! My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!Number of Servings: 36
Ingredients
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1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Member Ratings For This Recipe
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KAS0581
I made these cookies 3 nights in a row for get-togethers and 5 people asked me for the recipe! Awesome cookies and SUPER EASY! One little tip--make sure to let the batter sit about 5-8 minutes before spooning out and baking, otherwise the batter will stick to your hands when trying to roll it. - 3/6/08
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KRISTYSFITLIFE
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PATYOSHISHEA
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KAREN98
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WHOOPER
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ARIVENDI
These cookies weren't too bad. Not my top recipe.
For those of you using low-fat peanut butter... STOP!! The fat in peanut butter is good... and less fat = more sugar. Get "Smucker's All Natural Peanut Butter" or "Simply Jiff" peanut butter. The sugar is omitted and they are both low sodium! - 2/11/11
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CALLMEAL
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VANHART
Terrific! I used WW Flour with great results. Chewy & satisfying. I would reduce the sugar next time only because they pretty sweet and I think the flavor might be more balanced with a minor adjustment there. I did not roll them but scooped them with a mini ice cream scoop no flattening either. - 2/4/10
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MS_MANDA
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DDSIMS
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SHUBNER4
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FIONAFAE
These cookies are amazing! The perfect PB cookie and just what I need to get my baked-goods 'fix' ... so long as I can keep myself from having more than one! I make my cookies a good deal smaller and get 4 doz out of one recipe. Want to try chunky PB one day, that would be amazing! Thx 4 the recipe! - 4/27/11
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FULLFIGUREDGAL
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ANGRYGOOD
I used 3/4 cups WWW flour + 1/2 cups defatted peanut flour instead of 1-1/4 cups all purpose flour. I used all natural unsalted pb, and Smart Balance 50/50. The cookies were firm on the outside but soft, chewy and GREASY on the inside. MaB I'll sub applesauce 4 sum butter 2 reduce grease factor - 12/10/10
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MATASEN
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HEAVENSGIRL98
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~PAMELA~
I'm making this for 'Santa Claus' trial run for the family. I made them with all natural peaunut butter and they turned out perfect! I had to cook for 14min. I will be making these again with whole wheat flour tomorrow for a healthier version. Surprised how rich they are and I'm a sweet tooth! - 12/18/09
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