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Easy Peanut Butter Cookies

Easy Peanut Butter Cookies recipe
photo by:kraft
Easy Peanut Butter Cookies? We'll say! Five ingredients. 25 minutes. No flour to measure. The result: Deeply, intensely peanut-buttery cookies.
time
prep:
15 min
total:
25 min
servings
total:
18 servings, 2 cookies each
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posted:
7/26/2012
love how easy it was to make and taste good
posted:
6/5/2012
This is my favorite recipe. My daughter gave it to me 2 years ago, using chocolate chips instead of peanuts. I use pecans instead of the chips and cookies. Have tried several variations tho and love them all. This is a GLUTEN FREE RECIPE so they are my LEGAL treats.
posted:
5/22/2012
I went with other reviews and added half white sugar and half brown sugar and they turned out great! For those who said the dough was sticky, I had no problem and the greasy part... well its PEANUT BUTTER cookies. On half of the mix I added chocolate chips and could not decide which I liked better, plain or the chocolate chips ones. One thing in my experience is going with a real pure vanilla makes a big difference. I would never go with imitation vanilla. Anyways, i love these cookies and still eating them now! Thanks for the recipe.
posted:
3/5/2012
I was craving cookies at 10pm and this seemed like the easiest option. I was leery from a few bad reviews, but I am happy to say the dough was fine (texture of playdough) and the cookies taste good. I omitted the peanuts because I didn't have any, but I think they would be a great addition. I omitted the vanilla extract because I didn't want them quite as sweet. I would actually add a pinch of salt next time. I used a (plastic) potato masher to flatten them out and it worked really great - didn't stick at all. These are sweet and yummy.
posted:
2/19/2012
Very easy to make and delicious. I replaced the egg with egg replacer and made them vegan style. I didn't have any of the issues I read in other reviews. I love not having the flour in the way of my peanut butter flavor. Great recipe! It's a keeper!
posted:
1/17/2012
I've used this recipe years ago as the PB Blossom cookie. It's the familiar cookie, shaped into small balls, baked like that, and then immediately press the Hershey's Kiss into the center. You can't overbake them if you're pressing the kiss into it. PB lover's delight.
posted:
1/17/2012
All in all a good cookie, especially for low carbers! These cookies can be tempermental. Make sure your oven temp is correct (oven thermometor) or bake them a minute or 2 longer. The suggestion to leave them on the baking tray for a minute or two will probably help also. I use Splenda instead of sugar for a low carb treat. If the fork sticks to the dough when you go to make the cross hatch marks, dip the fork in either flour or Splenda first.
posted:
12/23/2011
Cooked these for the first time and the batter is very gooey, could not put the criss/cross on top at all. Cookies are ok, but not the best. If you don't have flour cook these, but otherwise stick with the flour recipe.
posted:
12/11/2011
I used the tips from everyone else regarding use 1/2 brown sugar and 1/2 white sugar and they turned out great. Doesnt make what recipe says it does but they r good. Not greasy like some of the other reviews and batter was not runny. If u like peanut butter u will like these. Dont listen to negative reviews, easy and good cookie!!
posted:
11/13/2011
This is an amazing recipe and it was easy! i put two packets of hot chocolate with marshmallows in it making it to die for!
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