In the mood for homemade cookies? These crisp, chewy treats are a delicious way to show someone you care. “The original treasured recipe is the only one my grandmother wrote down,” says Janet Hall of Clinton, Wisconsin.
Freeze any remaining cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before serving.
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Fall Cookies
VERIFIED BY Taste of Home Test Kitchen
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- 1/3 cup shortening
- 1/3 cup peanut butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
- Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack. Yield: 1 dozen.
Originally published as Peanut Butter Cookies in Cooking for 2
Fall 2007, p25
Reviews forCrisp and Chewy Peanut Butter Cookies
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MY REVIEW
Reviewed Jun. 8, 2012
"Very good chewy cookies! I think that 1" balls are big enough. I doubled the recipe and made balls slightly bigger than 1" and that resulted in 41. Lots of calories in one cookie so maybe a little smaller is better?"
MY REVIEW
Reviewed Jun. 8, 2012
"This cookies are really good. I sprinkled them with a bit of sugar."
MY REVIEW
Reviewed Aug. 20, 2009
"turned out great!! Loved it!!"
