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)
2 eggs
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.
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Pam, thanks for that tip! I will have to give it a try. I love pb&j!
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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!!
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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?
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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.
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I have come to the conclusion that all little boys (and girls too) are cookies monsters. I do enjoy your recipes too!
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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!
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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.
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I’m glad they turned out well!
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