24 March, 2020
Traditional Peanut Butter Cookies
Yields: About 3 Dozen cookies using a 1 ½” scoop
1 ¾ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup Crisco® All-Vegetable Shortening
¾ cup smooth peanut butter
1 ¼ cup light brown sugar, firmly packed
1 large egg
3 Tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350°
In a small bowl, stir the flour, baking soda and salt with a wire whisk and set aside.
In a medium size bowl, use a hand mixer to beat butter and peanut butter.
Add the brown sugar and beat until fluffy.
Add egg, milk and vanilla, beat until mixed.
Add flour mixture and combine.
Using your hands, roll dough into 1 to 1 ½ inch balls.
Place rolled balls on parchment paper covered baking sheet and then flatten each one slightly with fork in a criss-cross pattern
Bake for 8-10 minutes.
Remove from the oven and transfer to a wire rack to cool.
There are lots of recipes and variations for peanut butter cookies, but this is my tried and true version. If you prefer to use butter rather than Crisco, use 1 stick (½ cup) of softened butter and omit the milk.
Do not use all natural or organic peanut butter in this recipe. My preferred brand is Peter Pan Smooth.