Peanut Butter Cookies VII

Peanut Butter Cookies VII

85

"These cookies are great; they are extremely moist and peanut buttery."

Ingredients

20 m {{adjustedServings}} servings 134 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In medium bowl, cream together the shortening, sugar and peanut butter. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Press balls down using a fork dipped in sugar water.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

85
  1. 98 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I also thought the mix was a little crumbly, however, I just added a 1/4 c. more PB and they turned out great!! Baked for 9 minutes and they were nice and chewy. A keeper!

I used butter instead of shortening. The cookies turned out well. Not very peanut buttery, I would recommend using more peanut butter than the recipe calls for.

Great cookie. I wanted peanut butter cookies but had no butter, so I chose this since it used shortening. These have a mild peanut butter taste, so if you are looking for peanut butter overloa...