Peanut Butter Cookies

After baking Christmas cookies, got my baking groove back on so I decided to make some peanut butter cookies. The recipe called for 36 cookies but it came about to be 49 cookies.


  •  1¾ cups all-purpose flour
  •  ¾ teaspoon salt
  •  ¾ teaspoon baking soda
  •  ¾ cup creamy peanut butter
  •  ½ cup vegetable shortening (I susbtituted with butter, it states do not do it as it may come out crumbly but mine turned out fine)
  •  1¼ cups packed light brown sugar
  •  3 tablespoons milk
  •  1 tablespoon vanilla
  •  1 egg
  •  Granulated sugar(for rolling cookies) (I skipped this)


  1. Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.
  2. In a small bowl, whisk together the flour, salt and baking soda.
  3. In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended, about 2 to 3 minutes. Add the egg and beat just until blended. Reduce speed to low and add the dry ingredients to the creamed mixture gradually, mixing just until combined.
  4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross pattern on the cookies, flattening them slightly.
  5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

Some Additional Notes:

  • Make-Ahead – You can prepare the cookie dough and refrigerate for up to 3 days before baking. When ready, let it sit on the counter for about 30 minutes before scooping and proceeding with baking.
  • Storage – These cookies will keep in an airtight container at room temperature for up to 1 week.
  • Freezing Instructions – These cookies freeze exceptionally well! You can freeze the balls of dough in a ziptop plastic bag for up to 3 months. Remove from the freezer, let sit at room temperature for 30 minutes, then roll in sugar and make the crisscross pattern on top, then bake as directed, adding an extra minute. You can also freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.

In a peanut butter mood? Try this recipe.

Recipe credit to :

Recipe credit to :

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