Classic Peanut Butter Cookies
Classic Peanut Butter Cookies
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| Yield: | about 2 dozen cookies |
Ingredients
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2) Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
3) Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it'll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
4) Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
5) Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
6) Bake the cookies for 12 to 16 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.
Yield: about 2 dozen cookies.
Reviews
- 05/04/2012
- Better than mom used to make. They need a big glass of milk with them. Wow. I used natural peanut butter and they came out great. I did make one unintentional change: I used a duck egg. I've never baked with a duck egg before, so I don't know how they're different in baking. We always eat them "straight." But are these delicious. Next time I'm going to flatten them using a Hersey's kiss. I think they'll look great with that kiss on top.
- 05/03/2012
- I made these cookies tonight, hubby is eating one now. I used butter as I wanted them soft. Instead of peanut butter, I used BISCOFF SPREAD !! For anyone that doesn't know what that is, find out in a hurry !! It's a "European alternative to peanut butter." Biscoff Spread is actually made by the Lotus company and is one of their cookie flavors (like a ginger snap) creamed into a peanut butter-like spread. So, I made a double recipe using the spread (had to add about a half cup of flour because the spread was so smooth), used a cookie scoop and rolled them into sugar. I made the criss-cross pattern and baked them for about 12 minutes. Ohhhhh my goodness !!! These are crack-cookies they are so addictive !! The texture and flavor are perfect !! Thank you KAF !!! My husband says he's going to eat them all !!
- 04/27/2012
- I made these with all butter because I wanted a softer cookie, I was a little afraid they'd be crisp, so I took out a big spoon of sugar and substituted a dollop of honey, but I don't think that made much difference. I had no trouble with the dough being dry or crumbly, just light and tender - I could tell it would make tender cookies. I didn't do the fork thing. Instead I pressed them down a bit and then pressed two peanut M &Ms in the top of each (one red and one white - I had a theme for a party). The M & M's cracked when they heated up, but it didn't matter - the colours looked cheery and festive. The cookies baked up light, tender and delicious. I thought I would not have enough, so I doubled the recipe and used a one-tablespoon measuring spoon to scoop the dough. I got more than 90, 2-inch cookies from the double recipe. Yummy. Highly recommended (and highly addictive!).
- 04/17/2012
- This cookie recipe is fantastic! I can't make them too often or I'd eat them all. For fun I stamped the cookies with one of my kid's non-toxic, animal shaped rubber stamps. They looked good and tasted great.
- 04/13/2012
- I was a little nervous because of the disclaimer "if you use all-natural pb...won't turn out as described", but these cookies turned out fantastic! The recipe came together so quickly and I love the ability to change from volume to grams because measuring out gooey ingredients can be so messy. I guess because of the natural pb mine turned out crisper but I actually prefer cookies that way so I'm thrilled. Perfect peanut butter taste!
- 04/11/2012
- These were quick to make and very delicious. I made mine kind of tall and not as flat but they came out great done right at 12 mins.
- 04/09/2012
- Not bad...rather tasty.....it is really great with super chunky peanut butter
03/12/2012- Great classic PB recipe :-) I used butter instead of shortening as that's my personal preference. Came together very quickly - had them in the oven within 10 minutes. Nice that it's a smaller quantity of cookies since there's only 2 of us.
- 03/03/2012
- Great cookie! Only had crunchy PB in the cupboard so used that. I also added bittersweet chocolate chips. What a combo. As always, thanks KAF crew!
- 03/01/2012
- Wonderful cookies! Light and yummy....I'm making another patch again today!
