The Pioneer Woman Tasty Kitchen
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Smooth, Not Crumbly Peanut Butter Cookies

4.94 Mitt(s) 17 Rating(s)17 votes, average: 4.94 out of 517 votes, average: 4.94 out of 517 votes, average: 4.94 out of 517 votes, average: 4.94 out of 517 votes, average: 4.94 out of 5

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Level: Easy

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Description

I love soft cookies. I hate cookies that just crumble to pieces when you take a bite. These are my favorite peanut butter cookies!

Ingredients

  • ½ cups Butter, Softned
  • ½ cups Sugar
  • ½ cups Brown Sugar
  • 1 whole Egg, Beaten
  • 1 teaspoon Vanilla
  • ½ cups Smooth Peanut Butter
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt

Preparation

Preheat oven to 350 F.

In a large bowl cream butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter.

In a separate bowl, combine flour, baking soda and salt. Add this into the peanut butter mixture and combine.

Drop by tablespoonfuls onto ungreased cookie sheet and crisscross tops with a fork. Bake for 9-11 minutes.

Revised from Sugar by Anna Olson

6 Comments

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Avatar of deenie

deenie on 3.31.2011

I made these today and they were delicious!! The texture was nice…..not crumbly. I think I could have left them in for one more minute…..took them out at 10min. But they seemed to “gel” a little more after I let them cool. Very easy recipe with great results!! Hubby is a big fan of PB cookies, and has already labeled this recipe a “keeper”. I got 35 cookies out of this recipe. Probably could’ve gotten an even 3 dozen., but……you’re SUPPOSED to eat some of the cookie dough……………right?!? Thanks for the great recipe!!

Avatar of The Deutsch Girl

The Deutsch Girl on 1.29.2010

I wanted to follow up that I baked and then froze these for about 5 days before I brought them to my boyfriend. They were still soft after they defrosted, and for days after. And they got rave reviews from a bunch of USMC officers!

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The Deutsch Girl on 1.19.2010

I made these yesterday and they were fantastic! I added peanut butter chips since I was trying to use up an open bag and I will probably do that again. The only note I have is that I baked for less than 9 minutes and the results were perfect.

Avatar of Delight

Delight on 9.29.2009

PS – In case anyone was wondering, I stored the dough in the refrigerator overnight and baked the cookies the next day and they came out fine. Over the next week I plan on baking a few whenever I need a warm cookie fix

Avatar of Delight

Delight on 9.29.2009

Your recipe was easy to follow and the cookies are delicious! As advertised, they are smooth, not crumbly and have a nice strong peanut butter flavor. Thanks for the great recipe!

17 Reviews

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Avatar of elenagraziela

elenagraziela on 10.3.2011

It’s a lovely cookie, but it tasted more like a sugar cookie with added peanut butter. A bit too sweet and light on the peanut butter taste. If I made it again, I might try crunchy peanut butter or adding finely chopped peanuts to bump up the PB flavor.

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cmedwards on 10.1.2011

The best Peanut Butter Cookies EvEr!!!!! I will be making tons of these for Christmas.

Avatar of irmak_i

irmak_i on 8.24.2011

These were incredible, the best peanut butter cookies I’ve ever had! I’ve never been a big fan of the classic crisscross cookies, not chewy enough for me, so these were great. I used less butter and more peanut butter, and I added chocolate chips, they still came out spectacular. Thank you so much for the amazing recipe.

Avatar of karend

karend on 8.8.2011

I hate crumbly, crispy cookies! These cookies are perfect! Soft, moist, delicious!

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aggieheather on 7.28.2011

These were great! I had to substitute the butter for shortening and a powdered egg for a fresh egg because my cupboard was seriously lacking…but they were still great. It was a perfect end to my sweets craving on a Sunday night with hardly anything in my kitchen!

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