To make a genuinely crispy dish, prepare a typical beer batter for the fried fish and add a final spicy, dry coating.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 80 |
| Yield: | 80 cookies |
Ingredients
- 2 cups shortening
- 2 cups white sugar
- 2 cups brown sugar
- 2 cups peanut butter
- 2 teaspoons vanilla extract
- 4 eggs
- 5 cups all-purpose flour
- 4 teaspoons baking soda
Instructions
- Set out four 12×14-inch long pieces of waxed paper or plastic wrap.
- Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
- Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
- Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
- Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 97 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Oh so easy and oh so good. It’s great knowing I can have a freshly baked peanut butter cookie within moments. Isn’t that what little toaster ovens are for? Love this. Thank you Deborah!
I cut the portions back to 20 and made no other changes. They are disappearing quickly! Certainly a recipe that I would make again. Thanks!