AuthorRita's Kitchen
Rating

SERVINGS 36 COOKIES

Classic peanut butter cookies! Straight from my mom\'s recipe box, these cookies are easy to make, full of peanut butter flavor, and super soft.

Yields1 Serving
Prep Time30 mins

 1 ¾ cups all purpose flour
 ¾ tsp salt
 ¾ tsp baking soda
 ¾ cup creamy peanut butter
 ½ cup crisco vegetable shortening
 1 ¼ cups packed light brown sugar
 3 tbsp milk
 1 tbsp vanilla
 1 egg
 granulated sugar (for rolling)

1

1. Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.

2

2. In a small bowl, whisk together the flour, salt and baking soda.

3

3. In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended, about 2 to 3 minutes. Add the egg and beat just until blended. Reduce speed to low and add the dry ingredients to the creamed mixture gradually, mixing just until combined.

4

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross pattern on the cookies, flattening them slightly.

5

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

CategoryCuisineCooking Method

Ingredients

 1 ¾ cups all purpose flour
 ¾ tsp salt
 ¾ tsp baking soda
 ¾ cup creamy peanut butter
 ½ cup crisco vegetable shortening
 1 ¼ cups packed light brown sugar
 3 tbsp milk
 1 tbsp vanilla
 1 egg
 granulated sugar (for rolling)

Directions

1

1. Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.

2

2. In a small bowl, whisk together the flour, salt and baking soda.

3

3. In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended, about 2 to 3 minutes. Add the egg and beat just until blended. Reduce speed to low and add the dry ingredients to the creamed mixture gradually, mixing just until combined.

4

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross pattern on the cookies, flattening them slightly.

5

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

EASY PEANUT BUTTER COOKIES