Peanut Butter Cookies
These soft and chewy peanut butter cookies practically melt in your mouth, and are so easy to make!
Servings: 24 servings
Calories: 134kcal
Ingredients
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter such as Jif or Skippy
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
Instructions
Prepare
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
"Cream" the fat and sugar
- To a large mixing bowl, add the softened butter, shortening, granulated sugar, and light brown sugar. Using a hand mixer, beat on LOW for about 30 seconds (or until the ingredients are starting to stick together), then increase speed to MED and beat for about 1-2 minutes, or until everything is fully combined. **This process is called creaming the fat and sugar, but there is no cream in this recipe**
Beat wet ingredients
- To the same mixing bowl, add the peanut butter and beat on LOW until combined.
- Add egg and vanilla extract and beat again, on LOW, until combined.
Stir in the dry ingredients
- To the same mixing bowl, add the flour, baking soda, and salt. Use a rubber spatula or wooden spoon to stir everything together until just combined, and no flour streaks remain when stirred.
Bake
- Use a 1 Tbsp cookie scoop (or just roll 1 Tbsp sized balls of dough) to scoop dough onto prepared baking sheets, leaving about 2” of space between each cookie.
- Use a fork with long prongs to gently press a criss-cross pattern on the top of each ball of dough. This will slightly flatten the dough balls. **Use enough force to create a defined pattern, but not enough to completely mash the dough flat**
- Bake cookies, for best results bake one baking sheet at a time, for 10 minutes. They may seem very soft and a bit underdone, but that's how they're supposed to look when you take them out.
- Remove baking sheet from the oven and let the cookies sit on the baking sheet for about 5 minutes, then gently transfer the cookies to a wire cooling rack. **Letting them sit on the baking sheet allows them to gently finish baking and will make sure they're not overcooked and crumbly**
Notes
- This recipe makes about 2 dozen (24) cookies.
- I have not tested this recipe using peanut-free butters, such as almond butter, or nut-free butters such as sun butter, so I can't say whether it would work or not. You'll have to do some experimenting, or there are a lot of recipes out there for nut-free "peanut butter" cookies.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 13mg | Sodium: 122mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 70IU | Calcium: 9mg | Iron: 1mg