It is no secret that peanut butter is a favorite in my home … after all, I married The Peanut Butter Addict … he is also a cookie monster, but not blue and furry … and we have three cookie monster sons. I have baked a lot of cookies over the years … and I mean a lot! This recipe is one that I grew up with … my mom used it when I was a little girl (about 100 years ago). These cookies are one of my family’s favorites. They are just plain old-fashioned peanut butter cookies … nothing fancy. I have tried other recipes … and always come back to this one. Last month I shared a different peanut butter cookie recipe with you … it too is good … but this is the family favorite.
Let me show you how “well used” this recipe has been over the years. When I got married and moved out, my sister wrote this copy for me … it has obviously had a hard life … the measuring spoons and cups are from the 1970’s also …
Considering that this started as one piece of paper … I think it’s time to make a new copy!
This can be done by hand … back in 1973 I did not own a stand mixer … just a large bowl and a wooden spoon. Using a large bowl, add shortening, white sugar and brown sugar … cream until very soft …
Add eggs and vanilla … beat until well blended …
In a separate bowl, whisk together flour, baking soda and salt …
If your bowl cannot accommodate all of the flour (without causing a flour explosion) … add 1/2 of the flour mixture to the wet mixture … mix … then add the remaining flour mixture … mix well …
Roll dough into balls … about the size of a walnut … place on a parchment lined or greased baking sheet … use a fork to flatten cookie slightly in a criss-cross pattern … dipping the fork in water helps prevent sticking …
Bake … cool … consume …
Peanut Butter Cookies
1 cup sugar
1 cup brown sugar
1 cup shortening (Crisco)
1 teaspoon vanilla
1 cup peanut butter
3 cups flour (I use unbleached)
2 teaspoons baking soda
1/4 teaspoon salt
Cream shortening and sugars until very soft. Add vanilla and eggs, beat well. Add peanut butter and mix well. In a medium bowl whisk or sift together flour, baking soda and salt. Add dry ingredients to wet mixture and mix until well blended. Roll dough into balls about the size of a walnut and place on a parchment lined or greased baking sheet. Using a fork dipped in water, slightly flatten dough ball in a criss-cross pattern. Bake at 350º for 11-13 minutes. Let cookies set on baking sheet for a few minutes for a few minutes before removing to a cooling rack. Makes about 4 dozen.
I have used the same recipe for years- a variation I like is to roll the dough into balls, press them down slightly with the bottom of a glass dipped in sugar, and bake. When they come out of the oven, use a #9 flower nail to create a round flat area on each cookie. When cooled, fill with jelly or jam.
Pam, thanks for that tip! I will have to give it a try. I love pb&j!
Those look so good, I can almost taste them. Well, I will in a few minutes when they come out of the oven! I have to say your previous peanut butter cookies are not to be made in my home anymore – I eat them all – and I’m not a huge peanut butter fan!!
Dinaz, I think that it is time to let the peanut butter fan deep inside of you to come out! Have you been living in denial?
My entire family loves peanut butter cookies. My grandson is 4 and a real cookie monster. I make him cookies all the time. These look wonderful. I will have to try them, too. Thanks for coming by. Have a good week, too.
I have come to the conclusion that all little boys (and girls too) are cookies monsters. I do enjoy your recipes too!
These cookies look so good! My mom’s (grandma’s really) recipe requires a cooling time for the dough. It’s nice this version doesn’t require that… shortens the time between mixing and eating!
really nice. I tried this and of course wasn’t able to cream& soft the mixture very well, but actually turned out really tasty 🙂 thanks.
I’m glad they turned out well!