Peanut Butter Cookies

Peanut Butter Cookies

A classic half-butter, half-shortening peanut butter cookie — fork-pressed with the quintessential cross-hatch pattern.

Cook10–12 min

Oven375°F

CourseDessert

Ingredients

• ½ cup (4 oz) butter
• ½ cup (4 oz) Crisco
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 cup peanut butter (natural and a bit runny is my preference, but any kind works)
• 2½ cups flour

Instructions

1. Preheat the oven to 375°F.
2. With electric beaters, cream the butter, Crisco, brown sugar, white sugar, and eggs together well.
3. Add the baking soda, salt, and vanilla and cream together well.
4. Add the peanut butter and cream together well.
5. Mix in the flour with the beaters until fully incorporated.
6. Roll the dough into balls and place on a cookie sheet (parchment-lined or plain — parchment makes cleanup easier but isn't required).
7. Press each ball flat and cross-hatch the top with the tines of a fork for the classic peanut butter cookie look.
8. Bake at 375°F for 10–12 minutes, or until done.

Sugar variation: Roll the dough balls in granulated sugar before pressing for a sparkly, sweeter exterior.

By William Bayne.