Peanut Butter Cookies

I took heed on everyone's notes and did 3/4 cup of brown to the 1/4c of white sugar. As well as did 1 cup of peanut butter. Cooked for 10 min on 350.. they did feel squishy and undone when they came out, but I trusted the process, and they firmed up nicely. Crispy on the outside chewy in the middle. I also added chocolate chips to the top. Made about 4 dozen with a cookie scoop

Upped it to a full cup of peanut butter. The best peanut butter cookie recipe I've used.

Perfect exactly as is

120 gms for about 12 minutes. Flatten. Servings 48 make 12

Average taste Maybe use more butter rather than half shortening and half butter like I did Shortening was plain, not butter flavored, which would have helped Also, bake for half the time listed About 4 to 5 mins Sprinkle w sugar to liven them up

These are the most delicious peanut butter cookies I've ever baked. I used Jif peanut butter as always. This one doesn't require shortening. And It requires more peanut butter than most recipes so you get a very peanut butter cookie. Very crispy if you bake it for 9 minutes at 380 degrees.

I would put them in 1 minute longer because they are still a little soft when you take them out.

Very soft, like fall apart soft, would like them to have more structure, might try baking powder only or less baking soda. Or possibly higher white sugar to brown sugar ratio so there's less for the baking soda to react with

The cookies turned out soft and goey. Next time I will add less sugar, it's a really sweet cookie. But definitely worth making again.

These are so good! We've made them twice now and they're always gone really fast... These are dangerous cookies 😋

Added chocolate chips, super delicious!!

These turned out perfect so I'm saving this recipe for any time I want to make peanut butter cookies. No need to look for a different recipe!

Chunky PB, 1 cup. 1/4 C Granulated sugar 3/4CDark brown sugar