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The Last Peanut Butter Cookies Recipe You'll Ever Try

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“These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies!”
READY IN:
25mins
YIELD:
80-100 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream peanut butter and margarine, add sugars and mix well.
  2. Add eggs and mix until creamy.
  3. Add remaining ingredients.
  4. Chill for one hour-I usually skip this step and chill between batches.
  5. Drop by teaspoonful onto cookie sheets- do not flatten.
  6. Bake at 325°F for 15 minutes.
  7. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
  8. Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.

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