Dad's Favorite Peanut Butter Cookies126 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 30 min
“My Dad's sister gave me this recipe for killer peanut butter cookies.” - by Kendra Amaro
Original recipe yields 3 dozen
- 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.
- 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.
- Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Amount Per Serving (36 total)
- 86 cal
- 4.8 g
- 9.9 g
Based on a 2,000 calorie diet
Reviews (126)Rate This Recipe
"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..." See more 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."
"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 P..." See moreB to 3/4 C. Came out perfect with lots of flavor. Great cookie!"
"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" o..." See moref 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!"
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