Peanut Butter Cookies Recipe

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Peanut Butter Cookies Recipe


  • 1 cup peanut butter (we always use creamy)
  • 1 cup cricso
  • 1 teaspoon salt (this is one place I use fine salt)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups flour


Step 1
Preheat your oven to 350 degrees.

I like to start out by getting some things measured. Measuring your dry ingredients before the P.B. and crisco means that you only clean your measuring cup once. If you don't mind the extra cleaning, or if you're a smart baker with multiple measuring cup sets, feel free to jump right in with the sticky stuff.
Step 2
First sift the flour into a bowl.
Step 3
Then put the two sugars together in their own bowl.
Step 4
Now on to the stickies! Add both the crisco and the peanut butter into the bowl of your mixer.
Step 5
Using the paddle attachment, cream together until it looks nice and dreamy. Then add in the salt, soda and vanilla.
Step 6
Now dump in the sugars.
Step 7
Mix everything together until it looks like sandy peanut butter. I alternate mixing then scraping the sides of the bowl down a couple of times.
Step 8
Before I add in the eggs I always crack them into a separate bowl. This will help you avoid mistakes like shells, or creepy eggs (I've gotten a black one before...yuck!). I also like to mix them up a bit with a fork to help them blend into the rest of the batter a bit smoother.
Step 9
Dump them right in with the rest.
Step 10
Again you want to mix and then scrape at least once.
Step 11
Today I learned that my grandma never added all of the flour and neither does my mom. I'm just here to do what I'm told, so I didn't either.

Add the flour in several batches, scraping down the sides of the bowl in between each addition.
Step 12
This is how much flour was left in my bowl once it was all said and done.
Step 13
This is what delicious dough should look like!
Step 14
My family has always hand-rolled the dough into small balls and then squished the balls with a fork. This makes them look like the traditional peanut butter cookies we all know and love. However, I just discovered that this dough also rolls out with a rolling pin beautifully! I used half of this batch in our traditional way, and then I rolled the other half with a rolling pin. Look for photos of my Candy Corn Cookies featuring my Caramel Frosting recipe!
Step 15
Line your baking sheet with parchment paper, and roll a small clump of dough into a ball.
Step 16
Now make him lots of friends, and space them a couple inches apart.
Step 17
Dip a fork into the reserved flour, and give 'em a good squish.
Step 18
Just to make sure they've learned their lesson, give 'em another squish!
Step 19
This is the line-up before they go into the oven. They already look so good, you'll want to eat them right now!
Step 20
They bake anywhere from 10-12 minutes. Here are mine after 11 minutes.
Step 21
These cookies are wonderful crunchy or chewy.

For a crunchier cookie I would bake them the full 12 minutes. Also carefully move them after 2-3 minutes of cooling from the baking sheet onto a cooling rack.

For a softer cookie (like mine) never cook them the full 12 minutes, and once you pull them out of the oven let them completely cool on the cookie sheet. No cooling rack involved.
Step 22
These are wonderful just as they are. No frills... except maybe a glass of milk.
Step 23
They also make wonderful little sandwich cookies with a filling of your choice.
Some of my favorites are: Nutella, chocolate frosting, peanut butter frosting, or just plain old peanut butter. These are some I made with my Caramel Frosting recipe!
Step 24
The assembly line is so fun. Just have your filling and bowls of sprinkles ready.
Step 25
Then spread the filling.
Step 26
And roll in your sprinkles.
Step 27
We hope you enjoy these cookies as much as our family has for decades!
Step 28
Happy Halloween!