Large-Batch Peanut Butter Cookies
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, large-batch recipe for soft and chewy peanut butter cookies. This simple, old-fashioned dough is easy to make and creates dozens of cookies perfect for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 12 mins | None | 48 cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- sifter
- baking sheet
- fork
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Shortening | room temperature |
| 1 Cup | Granulated Sugar | none |
| 1 Cup | Brown Sugar | packed |
| 1 Cup | Peanut Butter | none |
| 2 | Eggs | beaten |
| 1 Teaspoon | Vanilla Extract | none |
| 3 Cups | Enriched All-Purpose Flour | sifted |
| 2 Teaspoons | Baking Soda | none |
| 1/4 Teaspoon | Salt | none |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F.
- In a large bowl, cream the 1 cup shortening, 1 cup granulated sugar, and 1 cup brown sugar together with an electric mixer.
- Beat in the 1 cup peanut butter until well combined.
- Add the 2 beaten eggs and 1 teaspoon vanilla extract; mix well.
- In a separate bowl, sift together the 3 cups flour, 2 teaspoons baking soda, and 1/4 teaspoon salt.
- Gradually add the sifted dry ingredients to the wet ingredients, mixing until a stiff dough forms.
Step 2: Shape and Bake
- Shape the dough into 1-inch balls and place them on an ungreased baking sheet.
- Press each ball down with the tines of a fork in a criss-cross pattern.
- Bake for 10-12 minutes, or until lightly browned and fragrant.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
💡 Make-Ahead & Storage: The dough can be prepared in advance and refrigerated for up to 2 days before shaping and baking.
Original Recipe Scan
