Joey's Peanut Butter Cookies

Joey's Peanut Butter Cookies

4.5 of 5 (200)
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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
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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

    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.

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Member Ratings For This Recipe


  • Incredible!
    68 of 70 people found this review helpful
    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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  • Incredible!
    60 of 62 people found this review helpful
    I made these twice using reduced fat peanut butter and the second time I changed out white to whole wheat flour. Next I will try half splenda and sugar. They were fantastic both times. I need to refigure calories with changes. Try them there great. Thanks for the recipe. - 1/13/08

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  • 36 of 38 people found this review helpful
    I substituted Splenda white and brown sugar for a lower calorie and didn't make a difference in the taste. Low fat peanut butter too. - 12/18/07

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  • Incredible!
    29 of 29 people found this review helpful
    These were great! However, I made the mistake of substituting margarine for the butter, and they turned out rather greasy, but great tasting and very chewy. Will definitely make again but will actually follow the recipe! - 8/4/08

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  • Incredible!
    18 of 18 people found this review helpful
    My family loves this recipe. When I make these, I always use JIF peanut butter which I think gives the cookies the best flavor. - 7/31/09

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