Old-Fashioned Peanut Butter Cookies Recipe

4.5 24 24
Old-Fashioned Peanut Butter Cookies Recipe
Old-Fashioned Peanut Butter Cookies Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Peanut Butter Cookies Recipe

Read Reviews
4.5 24 24
Publisher Photo
My mother insisted that my grandmother write down one recipe for her when she got married in 1942. That was a real effort because Grandma was a traditional pioneer-type cook who used "a little of this or that 'til it feels right." This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt

Directions

Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well.
Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool. Yield: 3 dozen.
Test Kitchen Tip:
  • Use a glass with a pretty pattern on the bottom to add flair to these cookies.
  • Originally published as Peanut Butter Cookies in Grandma's Great Desserts Cookbook 1992, p45

    Nutritional Facts

    1 each: 180 calories, 9g fat (2g saturated fat), 18mg cholesterol, 128mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.

    • 1 cup shortening
    • 1 cup peanut butter
    • 1 cup sugar
    • 1 cup packed brown sugar
    • 3 large eggs
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    1. Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 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 ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool. Yield: 3 dozen.
    Test Kitchen Tip:
  • Use a glass with a pretty pattern on the bottom to add flair to these cookies.
  • Originally published as Peanut Butter Cookies in Grandma's Great Desserts Cookbook 1992, p45

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    Reviews forOld-Fashioned Peanut Butter Cookies

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    MY REVIEW
    barnkitty User ID: 1239032 263643
    Reviewed Mar. 19, 2017

    "These are the best peanut butter cookies I've made so far. Really beautiful to look at and a great blend of chewy/crispy. That said, could have a little more peanut butter flavor. Maybe add more peanut butter? I flattened slightly with a fork dipped in sugar."

    MY REVIEW
    sue0221 User ID: 7393994 263150
    Reviewed Mar. 6, 2017

    "Loved the soft texture but felt the peanut butter taste was lacking. I have a similar recipe from my 93 yo grandmother and it calls for 1c peanut butter to 1/2c shortening; 1c br sugar; 1c white sugar; 2 eggs; 2c flour and 2t soda. They're a little denser with less fat added but have a more peanut taste. Tried a meat mallet today and loved the look! Always used a fork before."

    MY REVIEW
    tsuop User ID: 6274346 261692
    Reviewed Feb. 22, 2017 Edited Feb. 25, 2017

    "Great cookies !! Lots of recipes that were a " little bit of this & a little bit of that" were lost. Glad Janet's Mom saved this one."

    MY REVIEW
    LegalSec User ID: 548619 261363
    Reviewed Feb. 15, 2017 Edited Feb. 23, 2017

    "I made these cookies and they are heavenly. I flatted with a traditional meat mallet (tenderizer) and they look great as well. I actually got 40 cookies instead of 36. I followed the recipe exactly as written. I would say if you like a bit more crispy to decrease the flour maybe by a half cup. You won't be disappointed if you make these!!"

    MY REVIEW
    dublinlab User ID: 1682119 255057
    Reviewed Oct. 5, 2016

    "This recipe is a good cookie, but l will say it needed a little more salt. I live in Canada but used U.S. Peanut butter. It is a good cookie. Janet. VFE"

    MY REVIEW
    lasturgeon User ID: 8419278 254399
    Reviewed Sep. 21, 2016

    "Very good! Some crunch and some chewiness."

    MY REVIEW
    DDPLoeches User ID: 1536323 242279
    Reviewed Jan. 22, 2016

    "We really enjoyed these cookies. They stayed soft!"

    MY REVIEW
    web.wicht User ID: 6919012 233901
    Reviewed Oct. 3, 2015

    "Wonderful cookie.... I will definitely make them again!"

    MY REVIEW
    babysister20 User ID: 8053408 25226
    Reviewed Nov. 17, 2014

    "My husband couldn't believe how good these tasted and asked if I would make them for Christmas also. This a very chewy cookie and next time I am leaving them just a little longer for a crisper cookie."

    MY REVIEW
    TOHccrocker User ID: 1712991 25938
    Reviewed Jul. 5, 2014

    "Delish! I used creamy pb and rolled and wrapped them so I could slice and bake. They worked out great. My husband wanted more chewy but I thought they were good. I may try them again and not roll them, to see if the consistency is any different. I did use Crisco shortening and the dough came together really nice."

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