Peanut Butter Cookies

Happy memories always bring a smile

Taking a bite out of one of these peanut butter cookies whisks me back to my childhood. They have always brought a smile to my face. A large jar full of them in the kitchen cupboard that would slowly empty only to be mysteriously refilled.

Try sneaking a freshly baked cookie off the tray while it’s still warm. Light airy and melt in your mouth, you’ll probably want another before the first one is even gone.

Should I use shortening, margarine or butter?

A very popular and probably one of the easiest cookies you can make. Add chocolate chips or just make them plain. If you like your cookies light and almost fluffy, use vegetable shortening. If you want them with a bit more of a chewier texture use butter or margarine. The peanut butter cookies in the pictures were made with shortening so you can see they are almost puffed up. Whatever way you choose to make the batter, you won’t be disappointed.

Making the cookie batter

To make the batter you need to cream the shortening with the sugars. If you’re using an electric mixer, run it at medium speed, beating the mixture until it is smooth and creamy. If hand mixing, use a wooden spoon, start out slowly and increase speed until creamy.

Now, in a small bowl, beat the eggs and add to the shortening. You can also add the peanut butter at this point.

Sift the baking soda and flour together and with a hand mixer blend with the shortening, eggs and peanut butter. If you were going to add chocolate chips, now is the time.

Prepare your cookie tray by spraying it with no-stick or use parchment paper. I actually prefer using paper, it just makes things so much easier.

Preheat the oven to 350℉. While it’s warming up, start rolling your dough into balls. I like to use a 1 tbsp measure, that makes an average size cookie.

When you put the cookie-balls on the tray, separate them by a couple of inches. Try not to over-crowd. Dip a fork into a glass of cool water and gently flatten the cookies to about 3/8 of an inch.

Bake them for about 15 minutes in your preheated oven. They should be just starting to brown. Let them cool on the pan for a couple of minutes before moving to a cooling rack. Be sure to grab a sample while they are still warm.

Peanut Butter Cookies

Light, fluffy and crispy peanut butter cookies.

Print Recipe Pin Recipe

Course Dessert, Snack

Cuisine American

Ingredients

  

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup vegetable shortening
• 1 cup smooth peanut butter
• 2 eggs beaten
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 cup chocolate chips optional

Instructions

 

• Cream the shortening with the brown and white sugars.
• Beat eggs and mix with the creamed shortening. Add peanut butter and mix.
• Sift the baking soda and flour together. Stir or using a hand mixer, blend with the peanut butter mixture.

  If using chocolate chips, fold in at this point.
• Prepare your baking sheet with a no stick spray or parchment paper. Preheat oven to 350℉.
• Roll the dough into balls (using a 1 tbsp measure works well). Place on baking sheet and flatten with a slightly wet fork.
• Bake at 350℉ for approx. 15 mins. They should be just starting to brown. Let cool on pan and move to rack.

Keyword cookie, cookies, peanut, peanut butter

So, grab a glass of milk and a stack of cookies. I bet you can’t eat just one.

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