There's a really good one on allrecipes.com that I use. I'll try to find it and post it here.

Here is a link that might be useful: Mrs Sigg's peanut butter cookies

Some people like their pb cookies to be soft and chewy, and some like them light and crispy. Some like them with chocolate or nuts or .....

I'm always looking for the ultimate pb cookie recipe! but which type do you think that is? What type of pb cookie does he like?

Definitely chewy/soft...no chocolate chips but always nuts.

My favorite is the recipe from the older joy of cooking cookbook.. I don't know if it's changed, my book is about 20 years old. But when I want peanut butter cookies, like I did yesterday, this is the recipe I always reach for. One caveat, the cookies always taste better the next day.
Jo

If you want something a little different, you might like this recipe.

I use to make this peanut butter and chocolate cookie tart all the time to take to the school bake sales when my son was young. The teachers would buy up the trays before they ever made it too the bake sale table.

I'm not a peanut butter fan, so I've adapted the recipe over the years to make a shortbread cup for the chocolate filling.

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This is what the cookie looks like as the shortbread version. The peanut butter version looks the same except the cookie dough is a more golden brown.

Home Cookin Chapter: Recipes From Thibeault's Table

Peanut butter and chocolate cookie Tarts
========================================
Dough

3/4 cup butter
3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
3/4 teaspoon baking soda

Chocolate filling

4 oz semisweet chocolate
1 Tablespoon Milk
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar
. Cream butter with peanut butter until very smooth. Beat in sugars.
Beat in egg and yolk. Add vanilla. Sift flour with baking soda
and mix well. Stir into butter mixture. Press balls of dough into
well buttered mini muffin tins. Each ball of dough should be
about 3/4's the size of the muffin tin - when you intent the
centre it should form the shape of a pudgy little tart shell.

Bake in preheated 350ðF oven for 15 minutes or until outside is
baked but inside is still chewy. Do not over bake. Cool five
minutes on rack and then remove from tins. Cool completely.

Filling

Combine chocolate, cocoa, milk and butter in small saucepan. Melt
over low heat. Mix until smooth. Cool. Beat in icing sugar to give
consistency of icing. Pipe about 1 tablespoon of filling into
each tart.

Note: YOu can spoon the filling in to the centre, but it looks
nicer when piped.

Those are beautiful, Ann. Thank you. If they taste as good as they look, DH will be very happy. He's a big PB fan (as am I). I will definitely making these this weekend!

I had a celiac friend over so made pb cookies that were GF, but these were easy and so delish, they work for everyone. The trick is to get the best tasting pb you can as they really do dominate the flavor.

Also, you can stir in choc chips or other nuts if you like...

Here is a link that might be useful: Flourless PB cookies

I second AnnieD's recipe. My recipe (called 'Easiest Peanut Butter Cookies in the World') came from an old fundraiser community cookbook from Vancouver, WA. I'm not a pb cookie fan but these are really good.