Peanut Butter Cookies are an old favourite and, over the years, many a cookie jar has been filled with them.
These cookies take very few ingredients and nothing out of the ordinary that would not be in most cupboards. Either smooth or crunchy peanut butter may be used – whichever is your preference – in the cookies. In order to keep the cookies a bit soft, watch the baking time, checking them at the 10-minute point.
Peanut Butter Cookies
Ingredients:
¼ cup shortening
¼ cup butter
½ cup brown sugar
½ cup white sugar
½ cup peanut butter
1 egg, well-beaten
1 tsp vanilla
1 cup flour
1 tsp soda
1/8 tsp salt
Method:
Assemble ingredients. Line baking sheets with parchment paper.
Position oven rack in center of oven and preheat oven to 350F.
Cream shortening, and butter together. Beat in brown and white sugars until fluffy.
Mix in peanut butter.
Add egg and vanilla.
Sift flour, soda, and salt together. Add to wet ingredients and mix just until dry ingredients are incorporated.
If dough is very soft, refrigerate for 30-40 minutes. Shape dough into small balls about 1” in diameter. Place on baking sheet about 2 ½” – 3” apart as these cookies spread.
With fork dipped in sugar, press down cookies in a traditional criss-cross pattern with the tines of the fork.
Bake on center rack in oven for 10-12 minutes. Cool on baking sheet for 2-3 minutes then transfer to cooling rack.
Yield: 3½ – 4 dozen
Peanut Butter Cookies
Ingredients
- ¼ cup shortening
- ¼ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup peanut butter
- 1 egg, well-beaten
- 1 tsp vanilla
- 1 cup flour
- 1 tsp soda
- 1/8 tsp salt
Instructions
Assemble ingredients. Line baking sheets with parchment paper.
- Position oven rack in center of oven and preheat oven to 350°F.
- In bowl of stand mixer, cream shortening and butter together. Beat in brown and white sugars until fluffy.
- Mix in peanut butter.
- Add egg and vanilla.
- Sift flour, soda, and salt together. Add to bowl mixture and mix just until dry ingredients are incorporated.
- If dough is very soft, refrigerate for 30-40 minutes. Shape dough into small balls about 1” in diameter. Place prepared baking sheet about 2½” – 3” apart as these cookies spread.
- With fork dipped in sugar, press down cookies in a traditional criss-cross pattern with the tines of the fork.
- Bake for approximately 10-12 minutes. Cool on baking sheet for 2-3 minutes then transfer to cooling rack.
Recipe Notes
Yield: 3½ - 4 dozen
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