Anytime we make these Crisco peanut butter cookies, we make enough to bake later. We then roll up a bunch of balls and allow to freeze and keep them in a bag in the freezer, for when we want freshly baked cookies!
Make the them with or without a chocolate kiss on top!
Our recipe is for a big batch of cookies. I like this recipe cause I can use a whole jar of peanut butter, so no measuring!
Servings: 72 cookies
Calories: 170kcal
Equipment
- measuring cups
- Measuring spoons
- mixer
- Container with lid
- cookie scoop
- cookie sheets
- Wire cooling rack
Ingredients
Instructions
Instructions for peanut butter cookies:
- First, whisk flour, baking powder, soda and salt in a bowl.Â5 cups flour, 2 teaspoon baking powder, 2 teaspoon baking soda, 1 teaspoon salt
- Next, blend shortening, butter, peanut butter and sugars with an electric mixer until smooth.Â1 cup shortening, 1 cup butter, 2 cups peanut butter, 2 cup sugar, 2 cup brown sugar
- Now it is time to add in 1 egg at a time, mixing until just incorporated.Â4 eggs
- Add flour mixture about a cup or so at a time, mixing in between, to ensure that the flour does not jump out onto the counter
- Scrape down sides and mix till smooth, but do not over mix.
- Scrape cookie dough into an air tight container, and put into the fridge.
- Chill dough for at least 2 hours or overnight. Overnight is best.
- Pre-heat oven to 375 degrees F. Scoop balls onto an un-greased cookie sheet about 3 inches apart, using a small ice cream scoop. Using a fork, smash on direction, then again to form a criss cross design.
- Using a fork, smash on direction, then again to form a criss cross design.
- Bake for 10-12 minutes, turning baking sheets half way through. Allow to cool on pan for a few minutes, then using a spatula remove to a rack to cool.
Notes
To make peanut butter cookies with chocolate kisses, do not press with fork, but bake following directions, and when cookies come out, slightly smash one Hershey’s kiss onto top of cookie. Allow to set up.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 131mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 92IU | Calcium: 19mg | Iron: 1mg
Tried this recipe?Let us know how it was!
When your recipe calls for shortening….. what exactly do you use ? Please!
We use butter flavor crisco. We try and get it in the measured sticks, but also keep it in the can. We promise this will make them so great!
Hello!
We actually use Butter flavored Crisco! We use it exclusively when we say shortening. We keep it in the wrapped sticks, which we find very easy to measure for baking! We also keep it in the tub for when we fry chicken. Let us know if you make them and what you think!
Thank you for reaching out!
Best,
Dina and Bruce