Peanut Butter Cookies

By Addie

Ingredients

• 1 1/4 cups flour, sift or stir before measuring
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla
• 1 egg

Preparation

Step 1

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375° for about 10 to 12 minutes.
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REVIEWS:

I read so many bad reviews while waiting for my cookies to bake... I have to admit I was very upset by the time my timer went off. I am so glad I didn't read these reviews first. My cookies were perfect. The texture was good, they browned evenly and slid off the pan after about 1 minute. I rolled the balls in sugar first and sprinkled them before baking. I followed the directions except for replacing shortening with butter. I do use Domino sugar and Jiff because I had a bad experience with the super fine cheaper sugars and a different brand of peanut butter in another recipe. I also very lightly greased the pan with Crisco. Sometimes it is worth the extra money for these quality ingredients. I will definitely recommend this recipe to everyone.

After paying .75 cents for a peanut butter cookie in a fancy bakery last week, I decided that I had to make them at home!This recipe was very very easy to follow- instead of shortening I used butter and carefully, slowly beat them together until the mixture was light and creamy. I used natural peanut butter from Whole Foods which is very reasonably priced. The results are absolutely delicious and the perfect combination of peanut butter flavor with a hint of salt. I found the texture to be just perfect - a little soft and chewy with enough crunch to make me happy.

This is a very good cookie if you follow the very simple directions. I had these in the oven, and then read some of the reviews. I thought oh no! They do NOT taste like salt, they did not burn, they were not too crumbly. Resist the urge to add flour, or other things. This cookie is not overly sweet. It is a basic peanut butter cookie, which is what I was looking for.

Fun to do with little kids. Really yummy cookies :)

I read the other concerns that more peanut butter may be needed so I added an extra 1/2 cup. I omitted the salt since my peanut butter and butter are salted. I made 12 huge cookies and cooked them for about 14 min. The texture is perfect and they are delicious. I calculated the nutrition and at 12 servings, these cookies pack a caloric punch of 280 calories with the additional peanut butter.

Made these cookies today and will not make them again. My whole family did not like them. They needed more peanut butter and more sugar since they were bland tasting.

This evening I didn't have any desert, but I knew I had peanut better. So I tried this recipe, nad my family LOVED them... I did too..Thanks so much... two thumbs up..

My cousins and i just made this recipe about half an hour ago... We thought that...Cousin #1: They are good. Cousin #2: They are as delicious as they could get,the best dessert i've had in a while, they could use a little bit more PB. Cousin #3: Good, and very tasty. I would recomened it to my friends. Me: Just about perfect, I am very excited to make ethem again with a little more peanut butter."

Great!!!! used 1C PB instead of 1/2C. Also only used white sugar (didnt have brown) and margrine instead of shorting....BEST EVER!! LOVE THEM!!!!!

I used this recipe for my cookies, except I used a cup of peanut butter instead of the recommended half-cup. I greased the sheets and set the timer for 10 minutes, but ended up leaving them in for 11 and they turned out perfect. The bottoms aren't burned but are a perfect brown and they're nice & plump & round. To anyone having trouble with dry or flat cookies, use more peanut butter & try refrigerating the dough. As for the burned bottoms, mine were perfect.... maybe it's whatever you're greasing with, I used crisco, which was also the shortening I used... Or maybe you left them in too long. But this was perfect and I'll definitely use it again.

I tried this cookie recipe and I follewed the directions to a T. They came out very flat and dry. I would not make them again.

We made these with Cashew Butter instead of Peanut Butter. They were great. We couldn't stop eating them! And so easy to make!

I followed the recipe exactly, I did not grease the pan however. The taste was good, but the texture was not quite right. If you are weird about tectures skip this recipe, if texture is no issue then try it. You can tell that the flour to shortening/peanutbutter ratio is off. Just make sure you sift the flour well and do not pack it. I will keep searching for the perfect recipe, but for now this will do, just plan on a cup of milk to wash down these cookies.

These were the worst tasting cookies I've ever had. It tasted like I was eating salt. There wern't gooey, they were dry and crumbly. EWWWWWWWWWWW!

These cookies are very good right out of the oven. They are moist and delicious. They are even better with a cup of milk. Whoever gives these cookies a bad review did something wrong with the recipe.

These were the best d*** cookies I have had in a long time."

These cookies are easy to make, and taste great. You don't get very many cookies though, so I double the batch and did make a few changes to them. Instead of using flour to keep the fork tines from sticking to the dough I use sugar. When I double the recipe, I use 1/2 cup crisco with a 1/2 cup butter. I don't grease the cookie sheet because the butter in the dough keeps the cookies from sticking. I also underbake the cookies and that keeps them very soft. When not doubling the recipe I stick with the original and enjoy.

So many good reviews - so many bad reviews. I decided to try them, and they turned out great! The whole family loved them and they're simple to make. I tried to remove them before they had cooled completely and the first one crumbled badly. The rest, I let cool for about 15 or 20 minutes and thy came out very sturdy. They just need to cool completely. The flavor is good.

These cookies turned out so pretty and looked so yummy they were just the right size and just soft enough, But they were missing something. I just cant figure it out. I am going to keep trying until I get them right.

This is an excellent, easy, and delicious recipe. I used butter instead of shortening and added chocolate chips, but those are definitely the only changes I would make! Very moist, quick prep."

"I doubled the recipe and ended up with 64 cookies (using a tablespoon cookie scooper)! And I also used chunky peanut butter and more than the 1/2 cup suggested (per each recipe). I didn't have shortening on hand, so I substituted margarine for it. Depending on the cookie sheet, it took anywhere from 9 minutes to 13 minutes. Some came out really crumbly where they broke off when I tried taking them off the greased cookie sheet. Whereas others slid right off. The edges had a slight browning, so I had to take them out at the 9 minute mark. I thought they were okay, especially since I'm not a big fan of PB cookies myself, but the others I made them for ate them up! You definitely need some milk with it!"

These cookies actually turned out to be really, really good! My boyfriend said home run! He loved them. We made them together which was a first for us, since I'm the baker and he's the griller. It was pretty fun to be in the kitchen together baking. Still makes me smile. Anyway - So I have a few tips. I had never used this recipe before, but I decided to add a full teaspoon and a half of really good, expensive, imported vanilla. (Try to use the best vanilla you can find – Will always make your cookies taste better) I also used butter flavored Crisco and baked for, no more than 10 minuets. I left the cookies on the baking sheet for a few minuets after removing from the oven, just because your cookies are still cooking if they’re left on the hot sheet. I transferred to a cooling rack after a few minuets. Your cookies will turn out chewier that way. So basically they don’t look done when you take them out of the oven. Bottom line is these cookies were really good with extra vanilla and butter flavored Crisco, and will most definitely use this recipe again.Happy baking!

I doubled the recipe,I subsituted the shortening for butter. I added chocolate chips and rolled them in little balls and used a knife to make lines.They came out very pretty but most important - YUMMY!!!!!!So Quick and Easy.Also I did not grease my pans and they were easy to take off.

Not only would I make this again, I use this recipe all of the time. I made a mistake last time when doubling and added one egg instead of two. They came out a little more crumbly but not too crumbly (they did not fall apart at all but the texture was great) and were a huge hit. I will continue to make them that way."

WOW!Best peanut butter cookies I've ever made! Simple, easy, and very tasty! I think my boys and I will make these for Santa this year.

These are the exact same cookies my grandma made when I was little and she used to let me help her. I lost the recipe and am so very glad to find it again. Now that I am a grandma, I can't wait to make them with my grandkids. These are the best peanut butter cookies EVER!