PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen

I got the original recipe out of a 1974 Southern Living Cookies Cookbook. I have been making them since then. I do a few things different to make it mine. These cookies are crispy & melt in your mouth. I also never make a single batch. I make at least a double batch every time.They go quick
I use my Kitchen Aid mixer with rotating bowl & turn it on when I first start & keep it running until I finish mixing them. I don't know if that has anything to do with how good they are or not. I also only use JIF peanut butter. I've tried other brands & was not please at all with the taste. The others were edible but who wants just edible?
I use a big spring loaded scoop to scoop the batter with, thus making them big. I make these every year when my hunters come up hunting, so they have something to take to the deer stands with them. They love them & ask for them every time.Sometimes I dust just a hint of sugar on them before baking.


I have to tell a story with this one.
Our neighbor to the north came by one day during hunting season when I made a batch of these & was drinking beer with the other guys. He was feelin' no pain, to say the least. These cookies are about 6" in diameter & a man's shirt pocket is about 4" across. This man was talking to my husband & looking at him & kept trying to poke one of these cookies in his shirt pocket as he was talking. He never looked down, just kept on talking & trying to poke that cookie in that small pocket. He never missed a lick, but never got the cookie in his pocket.The other guys were dying laughing by now & he had no idea why. Just picture it.


Recipe Rating:
 36 Ratings
Serves:
16 large cookies
Prep Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Voted Members' Choice!
We are so glad to have been able to try these wonderful cookies... delightfully sweet and perfectly peanut buttery!

Ingredients

1 c
butter flavored crisco shortening
1 c
sugar
1 c
firmly packed brown sugar
1 tsp
vanilla extract (just pour it in)
2
eggs, beaten
1 c
jif peanut butter (i put an extra hunk in)
2 c
all-purpose flour
2 tsp
baking soda
1 tsp
salt
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 350°
2
I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
3
Cream shortening, sugars, and vanilla extract.
4
Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
5
Stir in peanut butter.
6
Combine dry ingredients; stir into creamed mixture.
7
Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
8
Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
9
Bake at 350° for exactly 14 minutes. Set your timer.
10
Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American