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Peanut Butter Cookies Recipe

rpic_20170612180329_lg

Prep Time: 15 Minutes

Total Time: 26 Minutes

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Ingredients

  • 1/2 C. peanut butter
  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1/4 C. butter
  • 1 1/3 C. all-purpose flour
  • 1/2 C. brown sugar
  • 1/2 C. granulated sugar, plus additional
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® Baking Powder

Directions

  1. Preheat oven to 375° F.
  2. In a large mixing bowl, beat peanut butter, shortening, and butter with an electric mixer about 30 seconds or until combined.
  3. Add half of the flour, the brown sugar, 1/2 C. sugar, egg, vanilla, baking powder and soda. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour. If necessary, cover and chill dough until easy to handle, about half an hour.
  4. Shape dough into 1-inch balls. Place 2-inches apart on an ungreased cookie sheet. Using the tines of a fork dipped in the sugar, flatten balls to about 1/4-inch thickness by pressing fork in two directions to form criss-cross marks.
  5. Bake for 9 to 11 minutes or until edges are lightly browned. Transfer to a wire rack; cool. Makes about 4 dozen cookies.

Peanut Butter Cookies Recipe

rpic_20170612180329_lg

Prep Time: 15 Minutes

Total Time: 26 Minutes

Ingredients

  • 1/2 C. peanut butter
  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1/4 C. butter
  • 1 1/3 C. all-purpose flour
  • 1/2 C. brown sugar
  • 1/2 C. granulated sugar, plus additional
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® Baking Powder

Directions

  1. Preheat oven to 375° F.
  2. In a large mixing bowl, beat peanut butter, shortening, and butter with an electric mixer about 30 seconds or until combined.
  3. Add half of the flour, the brown sugar, 1/2 C. sugar, egg, vanilla, baking powder and soda. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour. If necessary, cover and chill dough until easy to handle, about half an hour.
  4. Shape dough into 1-inch balls. Place 2-inches apart on an ungreased cookie sheet. Using the tines of a fork dipped in the sugar, flatten balls to about 1/4-inch thickness by pressing fork in two directions to form criss-cross marks.
  5. Bake for 9 to 11 minutes or until edges are lightly browned. Transfer to a wire rack; cool. Makes about 4 dozen cookies.

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