Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
12 mins. to 16 mins.
Total time:
27 mins. to 36 mins.
Yield:
about 2 dozen cookies
An all-time favorite, these cookies are perfect after school with a glass of cold milk. Our guarantee: These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste.
Volume Ounces Grams

Directions

  1. 1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. 2) Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
  3. 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. 4) Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
  5. 5) Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
  6. 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.
  7. Yield: about 2 dozen cookies.

Tips from our bakers

  • This recipe was developed to use traditional supermarket-style peanut butter. If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies won't turn out as described.
  • For a pretty circular design on top of your cookies, flatten with the end of a food processor's plastic "pusher" (if it has a circular design on the end).
  • Add 1 cup raspberry jammy bits to this recipe to create peanut butter and jelly cookies.
  • Substitute 1/2 cup butter for the 1/3 cup vegetable shortening, if desired. The cookies will be softer.