Peggi’s Gigantic Melt-In-Your-Mouth Crispy Peanut Butter Cookies

This recipe comes from a 1974 Southern Living Cookies Cookbook, and I’ve been baking these cookies ever since. Over the years, I’ve made a few small tweaks to make the recipe my own. The result? Big, crispy peanut butter cookies that practically melt in your mouth.

One thing I never do is make just a single batch. These cookies disappear far too quickly, so I always double the recipe. Trust me — you’ll be glad you did.

When I make them, I use my KitchenAid mixer with the rotating bowl, and I turn it on as soon as I start. It stays running until the dough is completely mixed. I’m not sure if that’s the secret to their amazing texture, but it’s the way I’ve always done it.

Another rule in my kitchen: JIF peanut butter only. I’ve tried other brands, but none of them give the same rich flavor. The other brands were okay… but who wants cookies that are just “okay” when they can be incredible?

To make these cookies nice and big, I use a large spring-loaded scoop to portion the dough. That’s what gives them their signature bakery-style size.

Every year during hunting season, I bake these cookies for the hunters who come up to stay with us. They always take a few along to the deer stands, and they look forward to them every single year. Sometimes I sprinkle just a light dusting of sugar on top before baking for a little extra sweetness.