Homemade Peanut Butter Cookies

Name: Homemade Peanut Butter Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 43 cookies
Ingredients: 1 cup shortening; 1 cup peanut butter; 1 cup brown sugar; 1 cup granulated sugar, plus extra for coating; 1 teaspoon vanilla extract; 2 eggs, at room temperature; 3 cups all-purpose flour; ¾ teaspoon salt; 2 teaspoons baking soda; 1 teaspoon baking powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings
43 cookies
Calories
150 kcal
Course
Baked Goods
Cuisine
American, Amish

Homemade Peanut Butter Cookies

Maisie Hall

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This old-fashioned Amish recipe makes the best soft, thick and chewy homemade peanut butter cookies!

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Ingredients

Servings

1 cup shortening
1 cup peanut butter
1 cup brown sugar
1 cup granulated sugar, plus extra for coating
1 teaspoon vanilla extract
2 eggs, at room temperature
3 cups all-purpose flour
¾ teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder

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Instructions

In a large bowl, use an electric mixer to cream together the shortening and peanut butter. Add brown sugar, granulated sugar, and vanilla extract. Mix until completely combined. Add eggs; beat until fluffy.
In a separate bowl, sift together flour, salt, baking soda and baking powder. Gradually add the dry ingredients to the peanut butter mixture; mix until thoroughly combined.
Cover the dough and chill in the refrigerator for at least 2 hours.
Preheat oven to 375° F. Line baking sheets with parchment paper or silicone mats.
Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar. Arrange the dough balls 2-3 inches apart on the prepared baking sheets. Gently flatten each ball by using a fork to make a crisscross design. Bake for 8-10 minutes, or just until the cookies are a light golden brown color, the edges are set, but the centers are still slightly soft. Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.

Notes

For soft peanut butter cookies, pull the cookies out of the oven when they still look slightly under-baked in the center. They will firm up as they cool, but will remain nice and chewy on the inside.
Chilling the dough for about 2 hours yields the thickest, chewiest peanut butter cookies.
Use a processed peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, which yields a better quality cookie.

Nutrition Information

Show Details

Serving 1cookie Calories 150kcal (8%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 124mg (5%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 11IU (0%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 43cookies

Amount Per Serving

Calories 150 kcal

% Daily Value*

Serving	1cookie
Calories	150kcal	8%
Carbohydrates	18g	6%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	2g	10%
Cholesterol	8mg	3%
Sodium	124mg	5%
Potassium	67mg	1%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	11IU	0%
Calcium	13mg	1%
Iron	1mg	6%