Peanut Butter Cookies

Peanut Butter Cookies Closeup

These cookies are so good.  I mean melt in your mouth, can’t stop eating them kind of good.  They have just the right blend of sugary peanut flavor.  It’s been a while since I made them.  Things always tastes better when you haven’t made them recently.  Store in airtight container and they’ll stay soft.

Peanut Butter Cookies on Plate
Peanut Butter Cookies

1   cup butter-flavored Crisco
1   cup peanut butter, creamy or chunky
1   cup brown sugar, firmly packed
1   cup white granulated sugar
2   eggs
3   cups flour
1   teaspoon baking powder
½ teaspoon salt
1½ teaspoons baking soda

Cream together shortening, peanut butter, brown and white sugars.  Add eggs, one at a time, mixing thoroughly after each egg.

Add flour, baking powder, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first.  I don’t waste my time with this step.  I sprinkle the teaspoon measurements, then dump in the flour and call it good.  Why get another bowl dirty?]

Preheat oven to 375°.  Chill dough slightly, about 15 minutes.  Chilled dough is easier to work with.  Form dough into 1 ¼” balls by briefly rolling in palms.  [I use a small scoop to grab the right amount of dough for uniform balls.]  Put about 3” apart on non-stick cookie sheet or lightly grease a cookie sheet if yours aren’t non-stick.  Dip a fork in white sugar and flatten the balls, making a crisscross pattern.

Peanut Butter Cookies Baked
Fresh out of the oven

Bake in 375° oven for 8 minutes.  Remove cookies sheet from oven and let the cookies finish cooking on the cookies sheet.  Transfer cookies to racks to finish cooling.

Makes about 6 dozen.


Chocolate Drizzle for Cookies
½ cup chocolate chips
1½ teaspoons Crisco*

To make a chocolate drizzle, melt chocolate chips along with Crisco in microwave for 20 – 30 seconds, then drizzle over cookies while warm. It may take more or less time depending on the wattage of your microwave.

*Don’t use any other type of oil, butter of lard.  It needs to be Crisco to work.



©2016, My Granny Rocks | Janette Thornton. All rights reserved.