A classic, foolproof recipe for soft and chewy peanut butter cookies, made with both brown and white sugar for the perfect flavor and texture. This recipe creates the iconic cookie with the fork-tine criss-cross pattern.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Shortening |
| ½ Cup | Peanut Butter |
| ½ Cup | White Sugar |
| ½ Cup | Brown Sugar, packed |
| 1 | Egg, beaten |
| 1 ¼ Cups | Flour |
| 1 tsp | Vanilla Extract |
| ¾ tsp | Baking Soda |
| ½ tsp | Baking Powder |
| ¼ tsp | Salt |
Instructions
- Preheat your oven to 375°F.
- In a large bowl, cream together the shortening, peanut butter, white sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a stiff dough forms.
- Roll the dough into 1-inch balls.
- Place the balls on an ungreased baking sheet and press with a fork to create a crisscross pattern.
- Bake for 10-12 minutes, or until lightly browned. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
Note
The original recipe card did not include measurements for the ingredients. Standard amounts for a classic peanut butter cookie have been added to create a complete and reliable recipe.
