Peanut Butter Cookies are so mouthwatering. These cookies are one of those endearing national favorites that have stood the test of time. Almost everyone loves Peanut Butter Cookies. They are so easy to make, too. I have loved Peanut Butter Cookies since I was a young girl.

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They are rich, thick, chewy, and so tantalizing to the taste buds! I love being able to whip up a batch of these sensational Peanut Butter Cookies in just a few minutes, too. The dough has to be chilled for at least an hour. After that, they are ready to be rolled out and pressed with a fork in a criss-cross fashion before baking.

These cookies have always baked up beautifully and our family has enjoyed them for over 40 years! We’ve made them many, many times for our Christmas Cookie Extravaganza each year.

These are our favorite Peanut Butter Cookies. They are taken from the Betty Crocker cookbook, circa 1972 with the bright orange cover. I increase the flour a little, but my version is only slightly adapted from the original recipe. This is certainly one of the most scrumptious Peanut Butter Cookies you will ever taste. I made these over a year ago and posted them.

I’m currently teaching a cooking class (June 2013) to the younger kids in our church. These cookies were on the menu yesterday morning. I’ve posted up some new pictures. It was so nice to be able to bake up a batch of these goodies with all my little helpers. Everyone loved these cookies. I sent a batch out with John to his office today and they are gobbling them up too!

My sister and I both got copies of the Betty Crocker cookbook years ago and they are falling apart. Her daughters also wanted their own copies a few years back. So I began hunting in thrift stores and craft malls until I could find a few copies still in pretty good condition.

As cookbooks go it is a pretty decent one. I rarely recommend cookbooks because most novice cooks will use them and have bad experiences with some of the crazy combinations in them. Instead, I offer these suggestions to those who want to learn how to cook. Ask for the recipe when you sample something you really enjoy. And keep asking until you get it! That’s how I have such a huge collection of recipes. I’ve collected them from potlucks, family, neighbors, you name it.

So, if you’re into recipe collecting, I highly recommend this delicious Peanut Butter Cookie recipe. You won’t be disappointed. And neither will your kids or others who are fortunate enough to sample them.

Peanut Butter Cookies are a wonderful treat for your kids (or your spouse!)

These cookies are so easy to whip up. Our family has always loved these Peanut Butter Cookies.

Peanut Butter Cookies are great for tailgating parties, too. This recipe has been our favorite for years. These tasty treats are great to prepare for kid’s parties, company visits or picnics.

Here’s what I did.

Measure shortening and place in mixing bowl. Add softened butter.

Add peanut butter, brown sugar and granulated sugar.

Add egg, baking powder, baking soda and salt.

Mix with an electric mixer to combine.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

Stir with a wooden spoon to combine.

Pour about a half cup of sugar into a small bowl. Roll peanut butter dough into balls.

Roll balls into sugar and coat all sides well.

Spray cookie sheets with cooking spray. Press the peanut butter balls that have been rolled in sugar down slightly with a fork. Press in criss-cross fashion.

Here the cookies have been pressed with a fork in criss-cross fashion. Don’t be too heavy handed in this step or the cookies will crumble apart!

Bake at 375 for about 10 minutes until cookies are done.

Peanut Butter Cookies are crunchy on the outside and chewy and soft on the inside. 

I love the texture of these delicious cookies.

Peanut Butter cookies are great cookies for holiday baking or for any kind of party. You can have a batch of these jewels ready in no time!

Here’s the recipe!

PEANUT BUTTER COOKIES

(Recipe adapted from the Betty Crocker Cookbook, circa 1972)

Peanut Butter Cookies

Teresa Ambra

These are our favorite Peanut Butter Cookies. We've been making these cookies for over 40 years and this is still our favorite recipe. Terrific for Tailgating parties, potlucks, backyard BBQs or holidays.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Cookies, Brownies and Bars

Cuisine American

Servings 36

Calories 91 kcal

Equipment

• 2 18x26" cookie sheet pans
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1/4 cup Crisco shortening or Butter-flavor Crisco (but no other substitutes)
• 1/4 cup unsalted butter softened (1/2 stick)
• 1/2 cup creamy peanut butter
• 1/2 cup light brown sugar packed
• 1 1/4 cups UNBLEACHED all-purpose flour I use 2 cups instead
• 1/2 tsp. baking powder
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup granulated sugar

Instructions

 

• Mix thoroughly the shortening, butter, peanut butter, granulated sugar, brown sugar, egg, baking soda, baking powder and salt with an electric mixer until smooth.
• Stir in flour with a wooden spoon until combined.
• Cover and chill dough at least one hour.
• (You cannot omit this step).
• Heat oven to 375°.
• Shape dough into 1-inch balls.
• Roll in granulated sugar.
• Place 3 inches apart on lightly greased baking sheets.
• Flatten cookie with fork in crisscross pattern to 2 inches.
• Bake 10-12 minutes or until set but not hard.
• Rotate cookie sheets on oven racks every six minutes of baking time.
• Cool completely.

Notes

NOTE: Preparation time does not include time required to chill dough.

 

NOTE: The dough must be chilled in order for the dough to set up correctly for baking.

 

NOTE: Don’t be too heavy-handed with pressing the fork into the cookies or they will fall apart!

 

NOTE: I have used flour or sugar in flattening the cookies, or nothing at all.

 

NOTE: This recipe needs the shortening in order for the cookies to set up.

 

Recipe adapted from Betty Crocker cookbook, circa 1972.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 91kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 9mgSodium: 67mgPotassium: 31mgFiber: 0.3gSugar: 8gVitamin A: 47IUCalcium: 10mgIron: 0.3mg

Keyword cookie, dessert, peanut butter

Tried this recipe?Let us know how it was!

I’m ready to eat one of these fantastic Peanut Butter Cookies right now. What about you?

Each incredible cookie has the creamy taste of peanut butter.

Peanut Butter Cookies are sure to satisfy any sweet tooth craving your having!

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Peanut Butter Sandwich Cookies

M&M Peanut Butter Cookies

Crunchy Peanut Butter Cookies

Peanut Butter Cookies

Teresa Ambra

These are our favorite Peanut Butter Cookies. We’ve been making these cookies for over 40 years and this is still our favorite recipe. Terrific for Tailgating parties, potlucks, backyard BBQs or holidays.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Cookies, Brownies and Bars

Cuisine American

Servings 36

Calories 91 kcal

Equipment

• 2 18×26" cookie sheet pans
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1/4 cup Crisco shortening or Butter-flavor Crisco (but no other substitutes)
• 1/4 cup unsalted butter softened (1/2 stick)
• 1/2 cup creamy peanut butter
• 1/2 cup light brown sugar packed
• 1 1/4 cups UNBLEACHED all-purpose flour I use 2 cups instead
• 1/2 tsp. baking powder
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup granulated sugar

Instructions

 

• Mix thoroughly the shortening, butter, peanut butter, granulated sugar, brown sugar, egg, baking soda, baking powder and salt with an electric mixer until smooth.
• Stir in flour with a wooden spoon until combined.
• Cover and chill dough at least one hour.
• (You cannot omit this step).
• Heat oven to 375°.
• Shape dough into 1-inch balls.
• Roll in granulated sugar.
• Place 3 inches apart on lightly greased baking sheets.
• Flatten cookie with fork in crisscross pattern to 2 inches.
• Bake 10-12 minutes or until set but not hard.
• Rotate cookie sheets on oven racks every six minutes of baking time.
• Cool completely.

Notes

NOTE: Preparation time does not include time required to chill dough.

 

NOTE: The dough must be chilled in order for the dough to set up correctly for baking.

 

NOTE: Don’t be too heavy-handed with pressing the fork into the cookies or they will fall apart!

 

NOTE: I have used flour or sugar in flattening the cookies, or nothing at all.

 

NOTE: This recipe needs the shortening in order for the cookies to set up.

 

Recipe adapted from Betty Crocker cookbook, circa 1972.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 91kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 9mgSodium: 67mgPotassium: 31mgFiber: 0.3gSugar: 8gVitamin A: 47IUCalcium: 10mgIron: 0.3mg

Keyword cookie, dessert, peanut butter

Tried this recipe?Let us know how it was!