• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Cookies » Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

May 18, 2022 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Nothing beats classic peanut butter cookies. So easy to make too.

Classic peanut butter cookies

Classic Peanut Butter Cookies

Since these cookies are so easy to make, you’ll definitely make them often.

The key here is to use a top-quality peanut butter because that’s the main flavor here. Creamy peanut butter is the standard for use, but I’ve also tried these with chunky peanut butter and they are very good too.

Classic peanut butter cookies bake up in no time at all. I usually bake mine for about 6 minutes because I like them a bit on the chewy side–which works pretty well even now right after dental surgery!

Classic peanut butter cookies

Easy Mix

The reason these are so easy and mix beautifully is that there’s no softening of anything here.

These cookies use vegetable shortening which is at room temperature already so there’s no waiting for any ingredient to come up to the ambient temperature.

Honestly I’m not one much for vegetable shortening, but it works here because it really lets the flavor of the peanut butter shine through. It’s the traditional kind–not the butter-flavored one. That stuff is nasty!

Don’t worry about the egg. That you can use straight out of the refrigerator with no consequences but it you’d like to have it at room temperature, just drop it in a bowl of warm water (it’s still in it’s shell FYI) while you measure out everything else.

Classic peanut butter cookies

Now And Later

I rarely bake the entire yield with these because they are so quick cooking you can make them fresh when you want them.

The dough keeps well. I’ve kept it for at least two weeks in the fridge without any bad effects. So I make what I want and save the rest of the dough for later.

If you do small batches, they’d probably be good made in the air fryer. I haven’t tried this yet but I would make sure to use the parchment liners and maybe a small rack on top in case they fly around. I’d go with the same temperature as the oven but I’d check these for doneness after about 4 minutes.

The Recipe

 

Classic peanut butter cookies
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Classic Peanut Butter Cookies

Easy and delicious
Prep Time10 mins
Cook Time7 mins
Course: cookies, Snack
Cuisine: American
Keyword: classic peanut butter cookies, peanut butter cookies using crisco, traditional peanut butter cookies
Servings: 18
Calories: 179kcal
Author: Judith Hannemann

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/2 cup shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 3 tbs milk
  • 1 tsp vanilla extract
  • 1 egg
  • 1 3/4 cuo flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
US Customary - Metric

Instructions

  • Heat oven to 375F/190C. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  • Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of a fork.
  • Bake one baking sheet at a time for 6 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.

Nutrition

Serving: 2cookies | Calories: 179kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 198mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 17IU | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Cookies Tagged With: cookies, peanut butter

You May Also Like

Jelly bars
Jelly Bars
Chewy peanut butter brownies
Chewy Peanut Butter Brownies
Chocolate dipped shortbread cookies
Chocolate Dipped Shortbread Cookies
Previous Post: « Copycat Bubba Gump Shrimp
Next Post: Instant Pot Make-Ahead Ribs »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Not only is this hamburger hash cheesy and delicious, it easy and inexpensive too. Great family meal!

Slow Cooker Cheesy Hamburger Hash

Creamy Chicken with Noodles

Chicken Orzo Skillet Dinner

One-Pan Chicken & Orzo Skillet Dinner

Slow Cooker Chopped Steak with Onion Mushroom Gravy

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY