PEANUT BUTTER: It’s that amazing food that goes with everything and sometimes it’s best just all by itself. And nothing beats a great peanut butter cookie. You know, the kind with the fork marks on top. And it crumbles along the not-so-perfectly round edges. It’s thick and dense yet still a little soft and chewy.
The past few years I have always gone to my “Chewy Peanut Butter Cookie” recipe (which I will blog about soon!). But today, I wanted to make a classic peanut butter cookie.
This recipe is my great grandmothers and my mom used to make it all of the time when I was growing up. So I figured it was time to bring back the old-fashioned cookie that I don’t think will ever go out of style.
The recipe calls for 1 cup of shortening (Crisco) and no butter. But you could also do ½ cup Crisco and ½ cup butter.
The dough is great! And it really holds up while baking. I keep cookie dough in the fridge as I bake off the cookies.
OLD-FASHIONED PEANUT BUTTER COOKIES
- 1 cup shortening/Crisco (or ½ cup Crisco and ½ cup butter)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 1 tsp. vanilla
- 2 eggs
- 2 ½ cup flour
- ¼ teaspoon salt
- 1 tsp. baking soda
-Cream together shortening and sugars until welll blended. Add the peanut butter and vanilla. Add the eggs. Sift together the flour, salt and baking soda and add to the dough mixture.
-Use a cookie scoop to make the balls all the same size. Roll each one in sugar and flatten with a fork.
-Bake at 375 degrees for about 9-10 minutes or until just turning golden.