Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, chewy and soft, and chock full of peanut butter flavor. You’ll never need another recipe after you try this one. Promise! So go ahead and click print right now, laminate this baby, put it in a frame for safe keeping and ditch all those other peanut butter cookies. I’ve been making these delicious cookies year after year and they’re always a hit.
Here’s all you’ll need: butter, butter flavored shortening, white sugar, brown sugar, eggs, peanut butter, vanilla extract, flour, baking soda, and salt.
Let’s get this party started! (BTW if you’re having a party and peanut butter cookie are involved I’m totally there!!). In a large bowl, cream together the butter, butter flavored shortening (aka Crisco), white sugar and brown sugar. Can’t find the butter flavored shortening? Regular Crisco will work just fine too. Been there, done that, tried both.
Next add the eggs and blend until fully incorporated into the mixture. Then mix in the peanut butter and vanilla until well combined. I am a smooth PB type of gal but if you’re feeling especially “nutty” go ahead and toss in some crunchy. These cookies are so special that I even busted out my KitchenAid mixer! But don’t worry, a hand mixer will work just fine too. I just wanted to be fancy.
Blend in the baking soda and salt next. And then mix in the flour (on a low speed) about a half a cup at a time. The cookie dough will be THICK!!! But that’s how we like it.
In the spirit of keeping these peanut butter cookies perfect, I like to use my cookie scoop to keep them close in size. Scoop cookie dough by the spoonful (into your mouth) onto a cookie sheet lined with parchment paper. I feel like I could write an entire blog post about my love for parchment paper (and maybe someday I will), but for now just know that it will elevate your cookie baking to the next level. Use it.
Once your cookies are scooped, we’ll need to roll them into cute little balls. And….did you notice the spacing? You will most definitely want to give these peanut butter cookies a little room to breathe because they will spread during baking.
Now it’s time to criss cross applesauce! Flatten the cookies with a fork in that traditional criss cross peanut butter cookie manner. I’m all about that classic look!
Bake in a 375 degree preheated oven for 8-10 minutes until cookies are set, but not hard. Do not over bake!!! 8 minutes is plenty in my oven, but this is really where you need to hone your technique. Don’t worry! After a couple of tries you’ll have it down. After you remove them from the oven, leave the cookies on the cookie sheet for an additional 2 minutes, where they’ll continue to “bake” from the warmth of the pan. Then remove to wire racks to finish cooling.
Seriously…..who could resist a cookie that looks THAT good?!? Not me!! Perfect Peanut Butter Cookies will absolutely be on my Christmas cookie trays this year for all of you that are lucky enough to get one! If you love classic cookie recipes, be sure to try our Best Ever Chocolate Chip Cookies too!
Perfect Peanut Butter Cookies
- 1/2 cup butter, softened
- 1/2 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 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Step 1 In a large bowl, cream together the butter, butter flavored shortening, white sugar and brown sugar. Add the eggs and blend until fully incorporated. Mix in the peanut butter and vanilla until combined.
- Step 2 Blend in the baking soda and salt. And then mix in the flour (on a low speed) about a half a cup at a time.
- Step 3 Scoop cookie dough by the spoonful onto a cookie sheet lined with parchment paper. Roll each portion into a ball. Flatten with a fork in a criss cross pattern.
- Step 4 Bake in a 375 degree preheated oven for 8-10 minutes until cookies are set, but not hard. Do not over bake!!!
- Step 5 Remove from the oven and leave the cookies on the cookie sheet for an additional 2 minutes. Finish cooling on wire racks. Enjoy!!
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