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Crisp and Chewy Peanut Butter Cookies Recipe

Crisp and Chewy Peanut Butter Cookies Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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


  • 1. In a small mixing 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.
  • 2. 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.

Nutritional Facts

1 each: 180 calories, 9g fat (2g saturated fat), 18mg cholesterol, 144mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.

Reviews for Crisp and Chewy Peanut Butter Cookies

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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?"

Reviewed Jun. 8, 2012

"This cookies are really good. I sprinkled them with a bit of sugar."

Reviewed Aug. 20, 2009

"turned out great!! Loved it!!"

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