Growing up we made lots of peanut butter cookies. I remember my grandma would make them too. Get them with a glass of milk and dunk and enjoy. They were even better warm. These cookies are great year round. A great recipe to share at a cookie exchange or give as a Christmas gift.
peanut butter cookies
When I cook, I use the butter on hand. It is salted. You can use unsalted butter, but then you are usually adding salt back in, I just avoid that step and use salted butter. Your choice in how you do it. I like things simple.
Before you start, also check the expiration date on your ingredients. Your shortening will not cook properly if expired (from experience).
Preheat your oven to 375F.
Ingredients you’ll need:
3/4 cup crunchy peanut butter (can use creamy)
1/2 cup butter
1 1/4 cup brown sugar
1 tablespoon vanilla
3 teaspoons milk
1 teaspoon baking soda
2 cups flour
- In a large bowl, add the peanut butter, shortening, brown sugar, vanilla, milk and egg.
- Mix using a hand mixer (much easier).
- Add 1 cup flour and the baking soda and mix. Slowly add the remaining flour. You may find you need all or a little more. You want the dough to be firm, so you can roll it into balls, but not overly dry. It should roll into balls that are some what sticky.
- Scoop out a tablespoon size ball of dough.
- Roll in your clean hand to form a ball.
- Place on the cookie sheet.
- Use a fork and press into the dough to flatten slightly.
- Repeat going the other direction to form the famous peanut butter cookie marks on the cookies and press down again.
- Bake in the oven for 8 to 10 minutes until the edges are slightly brown.
- Remove from the oven and place on the cooling tray.
Serve and enjoy. These cookies are a perfect treat year round.
Makes approximately 4 dozen cookies