Peanut Butter Cookies VII

Peanut Butter Cookies VII

85

"These cookies are great; they are extremely moist and peanut buttery."
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Ingredients

20 m servings 134 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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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

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In medium bowl, cream together the shortening, sugar and peanut butter. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Press balls down using a fork dipped in sugar water.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Reviews

85
  1. 98 Ratings

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Most helpful positive review

I also thought the mix was a little crumbly, however, I just added a 1/4 c. more PB and they turned out great!! Baked for 9 minutes and they were nice and chewy. A keeper!

Most helpful critical review

I was so disappointed with this recipe. Much like some of the other reviewers, whose comments I should have read, first, I added butter, milk, and more peanut butter trying to make these cookie...

I also thought the mix was a little crumbly, however, I just added a 1/4 c. more PB and they turned out great!! Baked for 9 minutes and they were nice and chewy. A keeper!

I used butter instead of shortening. The cookies turned out well. Not very peanut buttery, I would recommend using more peanut butter than the recipe calls for.

Great cookie. I wanted peanut butter cookies but had no butter, so I chose this since it used shortening. These have a mild peanut butter taste, so if you are looking for peanut butter overloa...

i loved this recipe its ez and the cookies look great! (taste good too) i didnt use grease on the pan i used wax paper then lightly sprayed it with PAM>the bottoms were beeeeutiful! i love peanu...

I, too, had a problem with crumbly dough. I switched up 1/2 a cup of the white sugar for 1/2 cup of dark brown and it made them extremely moist, even after sitting out all night. I also added th...

I made these cookies today and my family loved them I used the crisco butter sticks and I really creamed together the shortening and the peanut butter with the sugar until it was light in color ...

I was so disappointed with this recipe. Much like some of the other reviewers, whose comments I should have read, first, I added butter, milk, and more peanut butter trying to make these cookie...

I disagree with all the negative reviews of this cookie - I thought it was pretty dang good, actually. It was sugary/buttery and had just the right amount of peanut butter taste mixed it. (If yo...

I had no problem with the dough being dry, possibly because the eggs I used were extra large. I've also learned to take cookies like these out of the oven a bit earlier than called for if I wan...