Melt In Your Mouth Peanut Butter Cookies

Melt In Your Mouth Peanut Butter Cookies

"These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press."
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Ingredients

servings 173 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
  3. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
  4. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
  5. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

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Reviews

Read all reviews 94
  1. 112 Ratings

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Most helpful positive review

Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. ...

Most helpful critical review

I made these last night for practice, and they came out nicely, but I would only give 3 stars because I had to follow the review before this: omit the water , add vanilla and reduce the sugar. ...

Most helpful
Most positive
Least positive
Newest

Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. ...

This is a great recipe for use with a cookie press. As I normally do with cookie recipes, ...I reduced the sugar(s) to 3/4 cup (each), omitted the water and added 1 teaspoon of vanilla instead. ...

These cookies are delicious. It was nice to have a peanut butter cookie recipe for the cookie press. They were a big hit for the holidays. Plus, they freeze beautifully.

I am in love with this cookie! I was wanting to try something other than a traditional spritz cookie this christmas and I love peanut butter so I gave this a try. I followed the recipe exactly...

These were really good, my hubby loves peanut butter cookies of any kind and he really loved these. I did cut the flower just a little to make them a bit crispier and less fluffy but other than ...

They really do melt in your mouth. Husband loves these cookies. I have made them a few times. They are great everytime very easy to make.. Only thing different I did was omit the water and added...

What a nice change from spritz for the cookie press! The 8 minutes was perfect in the oven.

These were the first thing I made with my new cookie press, and they were really good - not too sweet, easy to press, quick to bake. The recipe made a million and I turned half of them into san...

I made these last night for practice, and they came out nicely, but I would only give 3 stars because I had to follow the review before this: omit the water , add vanilla and reduce the sugar. ...

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