Dad's Favorite Peanut Butter Cookies

Dad's Favorite Peanut Butter Cookies

132
Kendra Amaro 0

"My Dad's sister gave me this recipe for killer peanut butter cookies."

Ingredients 30 m {{adjustedServings}} servings 86 cals

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
  3. Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Tips & Tricks
Chef John's Classic Peanut Butter Cookies

See how to make America’s favorite cookie.

Best Peanut Butter Cookies Ever

Your family will love these dense, no-flour cookies.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 132

  1. 156 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SHERILYNKIM
5/25/2006

I made this recipe twice. The first time I followed the directions as written. The cookies were okay but not delicious. My family members at a couple and then I froze the rest to give away. I would give the recipe three stars. The next day, I tried the recipe again making changes suggested by other reviewers. I used butter instead of shortening and I used 3/4 cup brown sugar and 1/4 cup white sugar. These changes made a big difference. Everybody in my family loved them and gobbled them up. They had a better peanut butter flavor and texture that we like. I give the recipe change 5 stars.

S. Davis
5/14/2007

This is a great recipe; I did, however, make a few adjustments. Margarine instead of shortening, 1 C brown sugar instead of white and brown, cut out baking soda and used 1 t baking powder, increased PB to 3/4 C. Came out perfect with lots of flavor. Great cookie!

MidwestMom
10/7/2005

I didn't need to make this one - it is the same recipe we've been using for years! The only difference is, I don't add any salt. I'd also add that you can change the basic first "mouth impression" of the cookie depending on what you criss cross with. Dip your fork in water, shake it off, and put in FLOUR for a richer, chewier cookie, and WHITE granulated SUGAR for a sweeter, slightly more crunchy finish. Either way, these will disappear fast! Also, if you use the parchment paper on your cookie sheet, the bottoms will come out more evenly. YUM! I'm making some of these today!