Peanut Butter Cookies
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.
Ingredients
- 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 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
- Extra granulated sugar
Instructions
- Mix thoroughly the shortening, butter, peanut butter, sugar, brown sugar, egg, baking soda, baking powder and salt.
- 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.
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
Tried this recipe?Let us know how it was!