Delicious Peanut Butter Cookies

Delicious Peanut Butter Cookies

464

"I've tried many different peanut butter cookie recipes but my family still likes this one the best!"
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Ingredients

40 m servings 84 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 78 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 the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Reviews

464
  1. 564 Ratings

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Most helpful positive review

I just made these cookies last night and they are almost gone already. I followed one reviewer's suggestion of substituting the 1 1/4 cup brown sugar for 1 cup brown sugar, 1/3 cup white sugar ...

Most helpful critical review

Oh my goodness!! I am an avid cookie baker, and have never used that much vanilla in a recipe, and I know why! Those were the most disgusting and revolting peanut butter cookies I have ever had...

I just made these cookies last night and they are almost gone already. I followed one reviewer's suggestion of substituting the 1 1/4 cup brown sugar for 1 cup brown sugar, 1/3 cup white sugar ...

As the daughter of a french pastry chef and the granddaughter of an old world cookie connoiseur, I'm trained in the art of seperating the immaculate cookie from the rubbish cookie. These, friend...

The BEST peanut butter cookie EVER. I modified the recipe though. I used 1 c. brown sugar and 1/3 c. white sugar. Also, used 1 c. peanut butter and replaced 1/4 c. of the shortening with butter....

Wow,having trouble typing, cause my hands are full of cookies. Loved this recipe. I replaced the shortening with a 1/2 cup of butter and also increased the peanut butter to 1 full cup. I've be...

these are wonderful. theyre still soo soft and chewy two days later!! oh, i used a full cup of peanut butter, and replaced the shortening with butter (did not have shortening).. still turned ou...

Oh my goodness!! I am an avid cookie baker, and have never used that much vanilla in a recipe, and I know why! Those were the most disgusting and revolting peanut butter cookies I have ever had...

This is nearly identical to the recipe I have used for the past 10 years...1/2 a T. less vanilla, and always use butter flavor crisco...bake at 375 for 8 minutes and never over...cool for at lea...

Read some other reviews and decided to do 1/4 cup shortening and 1/4 butter, along with 1 cup packed brown sugar and 1/3 cup white sugar. Lowered the cooking temp to 350. And it looks like eve...

As is, these cookies are just OK. Use a whole cup of peanut butter. Turn the oven down to 350. Use less salt. Replace at least half, if not all of the shortening with butter. Flatten them with a...