Classic Peanut Butter Cookies
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, foolproof recipe for soft and chewy peanut butter cookies, featuring the iconic fork-tine criss-cross pattern. This recipe balances brown and white sugars for the perfect texture and flavor profile.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 12 mins | None | 3-4 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- baking sheet
- fork
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Shortening | room temperature |
| 1/2 Cup | Peanut Butter | creamy or crunchy |
| 1/2 Cup | White Sugar | granulated |
| 1/2 Cup | Brown Sugar | packed |
| 1 | Egg | beaten |
| 1 1/4 Cups | Flour | all-purpose |
| 1 tsp | Vanilla Extract | pure |
| 3/4 tsp | Baking Soda | none |
| 1/2 tsp | Baking Powder | none |
| 1/4 tsp | Salt | none |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 375°F.
- In a large bowl, cream together the 1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup white sugar, and 1/2 cup brown sugar with an electric mixer until light and fluffy.
- Beat in the 1 egg and 1 tsp vanilla extract until well combined.
- In a separate bowl, whisk together the 1 1/4 cups flour, 3/4 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a stiff dough forms.
Step 2: Shape and Bake
- Roll the dough into 1-inch balls.
- Place the balls on an ungreased baking sheet and press with a fork to create a signature crisscross pattern.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for up to 3 months.
Original Recipe Scan
