My hubby adores all of my cookie recipes, but his absolute favorite is this one! really flavorful and thick with peanut butter. The cookie jar gets completely empty when I bake these!
| Servings: | 48 |
| Yield: | 3 to 4 – dozen |
Ingredients
- ½ cup butter, softened
- ½ cup butter flavored shortening
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.
- Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.
- Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 117 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Use natural peanut butter with the oil on top you stir in before use and cookies taste so much better.
This is the best peanut butter cookie recipe I have ever made. I really like that you do not have to waste time refrigerating this dough. Great flavor. I always use creamy Jiff.
This has been a staple recipe for peanut butter cookies in my household for a long time, and they are my husband’s absolute favorite. However, they do not have a strong peanut butter flavor if made exactly by the instructions. I always end up adding about 1/2 cup extra.
Mrs. Sigg sure knows a good cookie. Made recipe as is and turned out AMAZING!!! A family favorite!
This is by far the BEST peanut butter cookie I’ve ever made and I’ve tried many recipes. Cookies have a crispy edge and a beautiful chewy center. My only tip is be sure to not overtake
love them, very easy! i did not add the shortening though
These were delicious and nice and crispy with soft centers but just did not seem peanut buttery enough for me. I have had better. That being said I will still have no trouble eating these. Very good just not perfect!
Taste good but 375 was way to hot. Had mine in for four minutes and they were burnt. I turned my oven down to 325, 350 would probably be fine as well.
I made these for my aunt, who likes her cookies crunchy. I overbaked them about 4 minutes and let them cool completely. They were perfect! I also baked a few at the time suggested and they were great for me, as I like my cookies chewy. The only change I made was using all butter instead of butter flavored shortening. I will definitely make these again!
YUM! I used more peanut butter because we love peanut butter. It did not affect the cookie adversely.
Yes i will definitely be making it again.
This recipe worked out wonderfully for me! I did not change anything. I have been searching for “the perfect” peanut butter cookie recipe and for me, this is the one. 🙂 Thank you so much for sharing it!
Very good recipe. Not dry if you don’t overbake. Used 1 cup of butter, i/o 1/2 cup butter and 1/2 cup shortening.
Very good!!! Ate them right out of the oven because we couldn’t wait.
I did not have shortening and just used 1 cup of butter and added roasted peanuts. And it still came out great!!! I will use this recipe again
These are by far the best peanut butter cookies I’ve ever made! Thanks so much for the recipe!
Best peanut butter cookie recipe ever!! Taste just like my grandmas!
Awesome cookies and adding chocolate chips makes for yet another cookie!!
Soft and moist, just the recipe I’ve been looking for. Thanks!
Turned out awesome!!! I doubled the recipe because I have teenage boys in the house. They turned out great! I used all natural peanut butter and I used likely about a half cup extra just because I like a little extra peanut taste. Other than that, the measurments are all spot on.
I made a few changes…I used 3/4 cup butter and 1/4 cup Canola oil. I did not use any shortening. I added 1/4 cup Dutch cocoa and 2 heaping tablespoons of ground flaxseed. U went under just a bit on the flour. The cookies are wonderful! So soft. Don’t do longer than 8 minutes in the oven.