If you’re a peanut butter lover, you’re going to love these peanut butter cookies!
This was my first post on my recipe blog on November 18, 2010!
I started this recipe blog to chronicle my recipes for relatives and loved ones. This peanut butter cookie recipe was my first post and has been in my family since my brother and I went to school.
My brother used to volunteer in the school cafeteria and he asked for the recipe for these Peanut Butter cookies. And one of the ladies gave him the recipe! It was for a huge amount of cookies, so my Mom had to reduce the recipe to a more manageable amount.
These cookies bring back memories of school days!.
They are exactly what a peanut butter cookie should be…crunchy on the outside and chewy on the inside. They keep for an extended amount of time when kept in a sealed container.
They are super easy to make:
Mix shortening and peanut butter.
Add brown and white sugar.
Add eggs until incorporated.
Add dry ingredients and vanilla.
Scoop with a spring loaded ice cream scoop onto an ungreased cookie sheet.
Bake for 12-15 minutes until edges are slightly browned.
Equipment you need:
Measuring spoons
Measuring cups
A hand held or stand mixer
Spring ice cream scoop is optional
Peanut Butter Cookies
- Total Time: 17 min
- Yield: 36 1x
Ingredients
3/4 c. shortening
1 c. smooth peanut butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. baking soda
1/2 tsp. baking powder
2 c. all-purpose flour
1/4 tsp. salt
2 tsp. vanilla
Instructions
Heat oven to 350 degrees F.
With an electric mixer, mix shortening and peanut butter until blended.
Add brown and white and mix until blended.
Add eggs and mix until incorporated in.
Add dry ingredients and vanilla.
Mix thoroughly.
Drop by tablespoonfuls, (or I use a small ice cream scoop) on un-greased cookie sheet. Take a fork and press down on cookies in each direction to make a crisscross. Sprinkle with granulated sugar.
Bake at 350 for 12-15 minutes, or until slightly browned on the edges.
Yield 36 cookies using medium ice cream scoop (4″ cookies), more if making cookies smaller.
Notes
You get about 36 cookies that are 4″ in size.
- Prep Time: 5 min
- Cook Time: 12 min
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