Golden and lightly crisp on the outside with a soft center and the luscious peanut butter taste you expect. A gentle dusting of sugar is nestled in the familiar crisscross pattern that marks the tops adding an extra hint of sweetness. It’s no wonder why Peanut Butter Cookies have been a favorite in kitchens for decades.
Emily always helped me in the kitchen just as I had helped my Mom and my Grandmothers, so she wasn’t exactly a novice in the cooking arena. But at the age of 12, with no assistance, she made peanut butter cookies for the first time. And I was truly in for a treat. They were perfectly sized, beautifully executed and most importantly they tasted divine – she’s a hard act to follow! But since I was planning a trip to see her, Matthew and the kiddos, I decided to whip up a batch for the them.
This is a traditional peanut butter cookie, using both white and dark brown sugars creamed with butter and shortening. Then mix in one whole egg and pure vanilla extract to boost those fabulous flavors. Blend in flour, baking soda and baking powder with a pinch or two of kosher salt. And of course smooth, creamy peanut butter.
The dough for these cookies comes together quickly. After a chill, scoop the dough up and give it a quick roll. Then with a sugar coated fork mark the tops with a crisscross pattern.
Most of us have these basic staples on hand so there’s no excuse not to make a batch. This is a classic through and through!
Peanut Butter Cookies
½ cup granulated sugar, plus extra for the tops of the cookies
½ cup dark brown sugar
½ cup creamy peanut butter
¼ cup shortening
¼ cup butter, room temperature
1 extra large egg, room temperature
1 teaspoon pure vanilla extract
1-¼ cup flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
In a large mixing bowl cream together ½ cup of granulated sugar, brown sugar, peanut butter, shortening, butter, and the egg on medium speed until light and fluffy, about 2 to 3 minutes.
Stir in the vanilla, blending in on medium speed, about 30 seconds.
In a separate bowl whisk together the flour, baking soda, baking powder, and kosher salt.
Add to the peanut butter mixture blending in on low speed just until mixed together.
Scrape the sides and bottom of the bowl making sure the dough is well blended. Then cover and refrigerate at least 3 hours or overnight.
Scoop the cookie dough and roll into 1” balls. Place each cookie on a baking sheet lined with a Silpat liner or parchment paper. Leave about 3” between each cookie to allow room for them to spread.
Pour the remaining granulated sugar into a small, shallow bowl. Dip a fork into the cookie dough and then into the sugar.
Gently press the fork into each cookie, flattening and creating a crisscross pattern. Dip the fork into the sugar each time you press into the cookie to “dust” the cookie with a tiny bit of sugar.
Bake in a 375-degree oven for about 8 to 10 minutes or until lightly brown around the edges. Cool for about 5 minutes on the pan then transfer to wire racks to cool completely.
Makes about 3 dozen cookies.
Peanut Butter Cookies
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- ½ cup granulated sugar, plus extra for the tops of the cookies
- ½ cup dark brown sugar
- ½ cup creamy peanut butter
- ¼ cup shortening
- ¼ cup butter, room temperature
- 1 extra large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1-¼ cup flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven(s) to 375-degrees.
- In a large mixing bowl cream together ½ cup of granulated sugar, brown sugar, peanut butter, shortening, butter, and the egg on medium speed until light and fluffy, about 2 to 3 minutes.
- Stir in the vanilla, blending in on medium speed, about 30 seconds.
- In a separate bowl whisk together the flour, baking soda, baking powder, and kosher salt.
- Add to the peanut butter mixture blending in on low speed just until mixed together.
- Scrape the sides and bottom of the bowl making sure the dough is well blended. Then cover and refrigerate at least 3 hours or overnight.
- Scoop the cookie dough and roll into 1” balls. Place each cookie on a baking sheet lined with a Silpat liner or parchment paper. Leave about 3” between each cookie to allow room for them to spread.
- Pour the remaining granulated sugar into a small, shallow bowl. Dip a fork into the cookie dough and then into the sugar. Dipping the fork into the cookie dough first helps the sugar to stick to the fork and not to the cookie.
- Gently press the fork into each cookie, flattening and creating a crisscross pattern. Dip the fork into the sugar each time you press into the cookie to “dust” the cookie with a tiny bit of sugar.
- Bake in a 375-degree oven for about 8 to 10 minutes or until lightly brown around the edges.
- Cool for about 5 minutes on the pan then transfer to wire racks to cool completely.
