- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 12 mins. to 16 mins.
- Total time:
- 27 mins. to 36 mins.
- 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.
- 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.
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.