Melt In Your Mouth Peanut Butter Cookies

Melt In Your Mouth Peanut Butter Cookies

Angie M 0

"These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press."

Ingredients {{adjustedServings}} servings 173 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
  3. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
  4. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
  5. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
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Reviews 93

  1. 111 Ratings


Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls, DEFINITELY decrease the baking time. I baked them for only 10 minutes, and they turned out quite dark and very crunchy. If I use this recipe again, I may try baking them for only 7 to 9 minutes. Also, when I first looked at this recipe, I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie, I will probably go back to my old recipe. Yet if you like a crunchy cookie, this recipe may just fit the bill.


This is a great recipe for use with a cookie press. As I normally do with cookie recipes, ...I reduced the sugar(s) to 3/4 cup (each), omitted the water and added 1 teaspoon of vanilla instead. I used the 7 point star mold and pressed an oversized chocolate chip in the center of each before baking ...for only 8 minutes. The cookies came out perfect and they really do melt in your mouth! (P.S. I became a member at, just so that I could review this recipe!)


These cookies are delicious. It was nice to have a peanut butter cookie recipe for the cookie press. They were a big hit for the holidays. Plus, they freeze beautifully.