Description
Rich, chewy, and packed with nostalgic flavor, this peanut butter cookies recipe is Dad’s all-time favorite—perfect for family baking and cozy treats.
Ingredients
Scale
Wet Ingredients
- ½ cup shortening
- ½ cup crunchy peanut butter
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
Dry Ingredients
- 1 ¼ cups all-purpose flour (plus more if needed)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Cream the Fats and Sugars: In a large mixing bowl, use an electric mixer to beat together the shortening, crunchy peanut butter, white sugar, and brown sugar until the mixture is light and fluffy. This incorporates air and ensures a tender cookie texture.
- Add the Egg: Crack in the large egg and beat until fully incorporated into the creamed mixture, scraping down the sides of the bowl as needed for even mixing.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually stir the dry ingredients into the peanut butter mixture until just combined. If the dough feels too sticky, add a spoonful or two more flour as needed.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling prevents spreading and enhances flavor.
- Preheat the Oven: Set your oven to 375°F (190°C) so it’s hot and ready for baking.
- Shape the Cookies: Roll chilled dough into walnut-sized balls and space them about 2 inches apart on ungreased baking sheets. Using a fork dipped in flour, flatten each ball with a crisscross pattern on top.
- Bake: Bake for 10 to 12 minutes, or until the edges are set and the tops are lightly golden. The centers may look slightly soft—that’s perfect for chewy cookies.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving or storing.
Notes
- Chilling the dough is crucial—it prevents excessive spread and intensifies flavor.
- Slightly underbaking yields a chewier center; bake longer for crispier cookies.
- Feel free to use creamy peanut butter if you prefer a smoother texture.
- Swap shortening for unsalted butter for a richer flavor, but texture may be altered.
- Cookies freeze well for up to 2 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 5g
- Sodium: 73mg
- Fat: 4.7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.4g
- Protein: 1.5g
- Cholesterol: 6mg