Thanks for stopping by to check out my latest Secret Recipe Club post! This month I was assigned The Pretend Chef. Want to learn more about the Secret Recipe Club and how to join? Or are you interested in who participates? You can find everything you need to know here!
When I was looking through The Pretend Chef’s recipes I found myself bookmarking all peanut butter recipes. The desserts that really stuck out where the peanut butter streusel brownies, the irresistible brownies, peanut butter balls, and peanut butter truffles. But the one that I finally decided on was the peanut butter cookies.
After looking through all her peanut butter recipes I realized I was severely lacking in recipes that involve the delicious nut butter. Peanut butter cookies were due on BFB.
The Pretend Chef provided me with a simple, easy to follow recipe that produced superb results. I loved the use of shortening instead of butter. The cookies turned out full of peanut butter flavor, and they had a lovely crunchy texture.
The other great thing about this recipe is it is huge. I ended up with about 40 cookies. Perfect sharing recipe.
If you find yourself with an excess of peanut butter cookies I recommend using them crumbled up as a pie crust, used to make ice cream sandwiches, or mixed into homemade chocolate ice cream. Enjoy!
Peanut Butter Cookies
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar*
- 2 eggs
- 1 tsp vanilla
- 1 cup peanut butter
- 2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- Pre-heat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or a silicone mat.
- In a bowl combine the the flour, baking soda, and salt. Set aside.
- In your electric mixer (or with a hand mixer) beat the shortening, sugar, and brown sugar until fluffy.
- Mix in the eggs, vanilla, and peanut butter.
- Carefully mix in the flour combination until one uniform dough forms.
- Scoop tablespoon sized balls on to the cookie sheets. Using a fork press the dough into a criss-cross pattern. Shape into circles if needed (I felt the need!).
- Bake for 10-12 minutes – rotating the pans halfway through the cooking time. Cool 5 minutes on the cookie sheet then transfer to a rack to cool.