Peanut Butter Cookies
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 crisscross pattern that crosses the tops adding an extra hint of sweetness. It’s no wonder why Peanut Butter Cookies have been a favorite in kitchens for decades.
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.