Easy Peanut Butter Cookies
User Reviews
4.7
Easy Peanut Butter Cookies
Description
This cookie recipe uses traditional creamy peanut butter paired with vegetable shortening, which helps prevent spreading and keeps the cookies soft. Brown sugar adds moisture and mild caramel notes, balanced by milk, vanilla, and egg for structure and flavor. The dry ingredients include all-purpose flour, baking soda, and salt, mixed carefully to avoid overworking.
The dough is rolled into balls, coated in granulated sugar for texture and sweetness, then pressed with a sugared fork to create the classic crisscross pattern. Baking at 375°F for 7 to 8 minutes produces cookies that are set but still soft in the center, preventing dryness and crumbliness.
These cookies can be varied by adding mix-ins like chopped peanuts or chocolate chips, and dough can be refrigerated before baking. Proper flour measuring, peanut butter type, and baking times greatly affect final texture.
Stored in an airtight container, the cookies remain fresh for a week and freeze well at both dough and baked stages.
Ingredients
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup peanut butter creamy
- ½ cup vegetable shortening
- 1¼ cups light brown sugar packed
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- granulated sugar for rolling cookies
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.
- In a small bowl, whisk together the flour, salt and baking soda.
- 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.
- 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.
- 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.
Notes
- Use processed peanut butter (not natural with oil separation) to avoid greasy, crumbly cookies.
- Vegetable shortening is essential for soft texture and prevents excessive spreading; butter is not recommended as a substitute.
- Avoid overbaking to keep cookies soft; remove when centers look set but still slightly soft.
- Measure flour properly by weighing or spooning into measuring cup to avoid excess flour and dryness.
- Dough can be refrigerated up to 3 days before baking; let come to room temperature before scooping.
- Freeze dough balls for up to 3 months; thaw before rolling in sugar and baking, adding an extra minute to bake time.
- Cookies can also be frozen after baking for up to 3 months when wrapped individually and stored in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 100mg | 4% |
| Potassium | 54mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 10IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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