April 10, 2017
How to make perfect peanut butter cookies? Well, this cookie is so easy! It doesn’t take a rocket scientist! I’ve made these peanut butter cookies forever! Follow these steps and you’ll have the perfect peanut butter cookies every time!
The first step, make sure your butter and eggs are at room temperature. It will make it much easier to combine the ingredients smoothly!
Perfect Peanut Butter Cookies
Preheat oven to 375°
Peanut Butter Cookie Ingredients:
- 1/4 cup shortening
- 1/4 cup unsalted butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1-1/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
Directions:
Place the shortening, butter, peanut butter, white sugar, and brown sugar in a medium mixing bowl.
With a wooden spoon, mix the ingredients well. (This will be so easy if the butter is at room temperature!)
Add the room-temperature egg and mix thoroughly.
Measure the flour and place it in a medium-sized mixing bowl. Then, measure the baking soda, salt, and baking powder in a small bowl. Pour the soda, salt, and baking powder on top of the flour and whisk to completely combine.
(You don't have to whisk the dry ingredients together first, but I, personally, don't like getting a big bite of baking soda or salt, which has not been combined completely.)
Add the flour mixture to the peanut butter mixture and mix it well.
Making The Dough Balls And Baking
Using a 1 – 1/4″ ice cream scoop, scoop up the peanut butter mixture and roll it into uniform balls. You should have about perfect balls of cookie dough.
Place a dozen on a cookie sheet pan. (I like the air-cushioned cookie sheets. They ensure the bottoms aren’t burnt. It really does make a difference!) You can buy them on Amazon. We are an affiliate and may receive a small percentage, which will not affect your purchase price.
Then, with a fork, dip the tines in flour and press the cookie balls down gently to leave a criss-cross pattern.
Bake for about 10 minutes. (Check the cookies at 8 minutes, depending on your oven, and check again at one-minute intervals. You don’t want to overbake!)
Allow the cookies to set for a couple of minutes and then, using a spatula, gently transfer them to a cooling rack.
After cooling, store in an airtight container, if you have leftovers! This recipe will make about twenty-six perfect 2- 1/4 to 2-1/2-inch cookies!
Perfect Peanut Butter Cookies
Ingredients
- 1/4 cup shortening
- 1/4 cup unsalted butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1-1/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
Instructions
Preheat oven to 375°
Place the shortening, butter, peanut butter, white sugar, and brown sugar in a medium mixing bowl.
With a wooden spoon, mix the ingredients well. (This will be so easy if the butter is at room temperature!)
Add the ‘room temperature’ egg and mix thoroughly.
Measure the flour and place in a medium-sized mixing bowl. Measure the baking soda, salt, and baking powder in a small bowl. Pour the soda, salt, and baking powder on top of the flour and whisk to completely combine.
(You don’t have to do this, but I, personally, don’t like getting a big bite of baking soda or salt, which has not been combined completely.)
Add the flour mixture to the peanut butter mixture and mix in well.
Using a 1 – 1/4″ ice cream scoop, scoop up the peanut butter mixture and roll into uniform balls. You should have about 40 perfect balls of cookie dough.
Place a dozen on a cookie sheet pan. (I like the air-cushioned cookie sheets. They ensure the bottoms aren’t burnt. It really does make a difference!)
With a fork, dip the tines in flour and press the cookie balls down gently to leave a criss-cross pattern.
Bake for about 10 minutes. (Check the cookies at 8 minutes, depending on your oven, and check again at one-minute intervals. You don’t want to overbake!)
Allow the cookies to set for a couple of minutes and then, using a spatula, gently transfer to a cooling rack.
After cooled, store in an airtight container, if you have leftovers! This recipe will make about twenty-six perfect 2- 1/4 to 2-1/2-inch peanut butter cookies!
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