Peanut Butter Cookie

Kathy Pennell


I got this recipe from my first mother in law. I am sure you will love these cookies as much as I have. If I wouldn't eat any of the cookie dough, I think I might get 3 dozen cookies :) See if you can!

pinch tips: Parchment Paper Vs Wax Paper


Makes 3 dozen


15 Min


15 Min


1 c
light brown sugar
1 c
white sugar
1 c
shortening (i use crisco)
1 c
peanut butter (creamy or crunchy)
2 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
pure vanilla extract

Directions Step-By-Step

Preheat oven 350 degrees F.

Using a mixer, cream brown sugar, white sugar, shortening, peanut butter and eggs until creamy. Mix flour, baking soda, and baking powder in a small bowl; mix well. Add 1/2 cup at a time to the dough as you continue to mix the dough. Add vanilla.
Form dough into one inch balls and place on ungreased baking sheet. Stick fork in some flour (to keep from sticking) and criss-cross on top of cookie balls. For soft cookies, bake 12 to 13 minutes. Let cool on cooking sheet for 5 minutes (or they will fall apart) to set. For crunchier, harder cookies, bake 15 minutes. Let set as above before transferring to a cooling rack. Enjoy!
Note: This last time I baked these cookies, I used extra crunchy Jiff and next time I will add 1/4 to 1/2 cup more peanut butter to account for the peanuts in it. The cookies are still good... but could be a bit better. My first time using extra crunchy. Crunchy was still ok to use 1 cup.

About this Recipe

Course/Dish: Cookies
Other Tag: For Kids
Hashtags: #peanut, #butter, #Yummy, #soft