Old-fashioned, chewy peanut butter cookies, with the perfect balance of sweet, salty and peanutty goodness. The perfect companion to a glass of cold milk!
Course Dessert
Cuisine American
Keyword Classic Cookies, Peanut Butter
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Total Time 42 minutesminutes
Author Elizabeth at thewildolive.org
Ingredients
1/4cupshortening
1/4cupbutter
1/2cupcreamy peanut butter
1/2cupsugar
1/2cupbrown sugar
1egg
1/2tsp.vanilla
1 1/4cupsflour
3/4tsp.baking soda
1/2tsp.baking powder
1/4tsp.salt
Instructions
In a small bowl whisk together the flour, baking soda, baking powder and salt; set aside. In an electric mixer, cream together the shortening, butter, peanut butter and sugars, 1-2 minutes. Beat in the egg and vanilla till well blended. Add flour mixture and blend on low just until combined.
Line a baking sheet with parchment paper or a silpat liner. Using a spoon, cookie scoop, or #50 disher, scoop out small balls of dough (depending on the size of your scoop, you should get 20-30 cookies) and place all on one sheet. Place sheet with dough balls in freezer for 20 minutes to firm up.
While dough chills, preheat oven to 375. Line a second baking sheet with parchment or a silpat. Divide dough between the two sheets, spacing 2" apart. Using a fork, a cookie stamp or the bottom of a glass press dough balls into 1/2" thick rounds. Dip your tool in flour between pressing each cookie to prevent sticking.
Bake cookies 10-12 minutes or until cookies are very lightly browned on the edges and they are set but not hard. If you prefer your peanut butter cookies crunchy, bake a few minutes more. Cool cookies on sheets a few minutes, then remove to cooling racks to cool completely.