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!
Equipment Needed:
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Electric Mixer: To cream together the fats and sugars until smooth.
- Mixing Bowls: For combining dry and wet ingredients separately.
- Spatula: To scrape down the sides of the bowl and ensure thorough mixing.
- Cookie Scoop: For evenly portioning the dough.
- Baking Sheets: To bake the cookies.
- Fork: To create the classic crisscross pattern on the cookies.
- Wire Cooling Rack: To cool the cookies evenly after baking.
Ingredients for these Peanut Butter Cookies:
- All-Purpose Flour: Provides the structure and body for the cookies.
- Baking Powder and Baking Soda: Leavening agents that help the cookies rise and achieve a light texture.
- Salt: Enhances the overall flavor and balances the sweetness.
- Shortening (Butter-Flavored Crisco): Contributes to the cookies’ tender texture and adds a subtle buttery flavor.
- Butter: Adds richness and flavor, contributing to the cookies’ soft texture.
- Peanut Butter: The star ingredient, providing the distinctive nutty flavor and moistness.
- Granulated Sugar and Brown Sugar: Sweeten the cookies and contribute to their soft and chewy texture.
- Eggs: Bind the ingredients together and provide structure, aiding in the cookies’ rise.
How to make these Peanut Butter Cookies:
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream Fats and Sugars: In a large mixing bowl, blend the shortening, butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, mixing until just combined after each addition.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing in increments to prevent spillage. Scrape down the sides of the bowl as needed and mix until smooth, avoiding overmixing.
- Chill Dough: Transfer the cookie dough into an airtight container and refrigerate for at least 2 hours or overnight for best results.
- Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C).
- Shape Cookies: Using a cookie scoop, portion the dough into balls and place them about 3 inches apart on ungreased baking sheets.
- Create Crisscross Pattern: Using a fork, gently press down on each dough ball twice, creating a crisscross pattern.
- Bake: Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through to ensure even baking.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire cooling rack to cool completely.
Three Reasons You’ll Love This Recipe:
- Classic Flavor: The combination of creamy peanut butter and a blend of sugars creates a timeless, comforting taste that’s both sweet and nutty.
- Soft and Chewy Texture: The use of shortening and butter results in cookies that are tender and moist, with a delightful chewiness in every bite.
- Versatility: These cookies can be enjoyed plain or enhanced with a chocolate kiss on top for added indulgence, making them suitable for various occasions.
Storage:
- Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: For longer storage, place the cookies in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months. Thaw at room temperature before serving.
Enjoy baking and savoring these delightful Peanut Butter Cookies!
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.5 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.1 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.4 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!
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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