“These cookies are great; they are extremely moist and peanut buttery.” - by Amy
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 134 cal
- 7%
- Fat
- 7.2 g
- 11%
- Carbs
- 15.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (81)
Rate This Recipe
"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!..." See more"
Caitlin
"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...." See more"
Alison B
"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 overload, loo..." See morek elsewhere. I halfed all of the ingredients, and it ended up yielding 18 decent sized cookies. I lined my cookie sheet with parchment and 9 minutes was perfect for these. A nice soft and chewy cookie - not sure what the other reviewers are doing wrong to end up with dry cookies. This is a simple, fast and delicious recipe. I sprinkled them with a bit of sugar as soon as I took them out of the oven. Will definitely make again!"
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