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peggi's gigantic melt in your mouth crispy peanut butter cookies

(46 ratings)
Blue Ribbon Recipe by
Peggi Anne Tebben
Granbury, TX

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.

Blue Ribbon Recipe

Voted Members' Choice! We are so glad to have been able to try these wonderful cookies... delightfully sweet and perfectly peanut buttery they live up to their name. They're slightly crisp around the edges with a tender center. Once baked, they're big like a bakery-style cookie. If you love peanut butter cookies, these are a must-make.

— The Test Kitchen @kitchencrew
(46 ratings)
yield 16 large cookies
prep time 25 Min
method Bake

Ingredients For peggi's gigantic melt in your mouth crispy peanut butter cookies

  • 1 c
    butter flavored Crisco shortening
  • 1 c
    granulated sugar
  • 1 c
    firmly packed brown sugar
  • 1 tsp
    vanilla extract (just pour it in)
  • 2 lg
    eggs, beaten
  • 1 c
    Jif peanut butter (I put an extra hunk in)
  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp

How To Make peggi's gigantic melt in your mouth crispy peanut butter cookies

Test Kitchen Tips
We used a large ice cream scoop and got 16 cookies. We also used a regular cookie sheet lined with parchment paper for baking rather than an air bake cookie sheet. If you make smaller cookies, they will take less time to bake.
  • Oven set to preheat.
    Preheat oven to 350°. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
  • Shortening, brown sugar, granulated sugar, and vanilla extract in a bowl.
    Cream shortening, sugars, and vanilla extract.
  • Adding eggs.
    Add beaten eggs and beat thoroughly. (Just throw them in, beat first.)
  • Adding peanut butter.
    Stir in peanut butter.
  • Dry ingredients in a bowl.
    Combine dry ingredients.
  • Incorporating dry ingredients.
    Stir into creamed mixture.
  • Scoops of dough on a baking sheet.
    Using a big scoop, place 6 level scoops on ungreased air bake cookie sheets.
  • With a fork making indentations on the cookie.
    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.
  • Baking the peanut butter cookies.
    Bake at 350° for exactly 14 minutes. Set your timer.
  • Peanut butter cookies cooling.
    Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to a wire cooling rack until completely cool. I stack these standing up in a large air-tight container to keep them from weighing heavy on each other.

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