Old-Fashioned Peanut Butter Cookies Recipe

4.5 30 30
Old-Fashioned Peanut Butter Cookies Recipe
Old-Fashioned Peanut Butter Cookies Recipe photo by Taste of Home
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Old-Fashioned Peanut Butter Cookies Recipe

Read Reviews
4.5 30 30
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 Nellie’s Free Range 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.

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    • 1 cup shortening
    • 1 cup peanut butter
    • 1 cup sugar
    • 1 cup packed brown sugar
    • 3 large Nellie’s Free Range 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
    Debby User ID: 9422477 287700
    Reviewed May. 11, 2018

    "These cookies are good, however I will not make them again. They didn't WOW my family. Comments were, that they didn't have enough peanut butter flavor. If you like a sugary somewhat crispy peanut butter cookie, these are your cookies."

    MY REVIEW
    Henry User ID: 3048963 284909
    Reviewed Mar. 11, 2018

    "Great cookie but needs more peanut butter. I added some chocolate chips to enhance the favor but that did not work."

    MY REVIEW
    Psalm127-3 User ID: 7749892 284827
    Reviewed Mar. 9, 2018

    "Just completed baking last batch&ended up with 53 cookies. used a variety of squashing methods from slotted spoon/tenderizer/potato masher/spatula.

    made exactly as directed even bought the huge tub of buttered flavored Crisco . thought 3 eggs was excessive as well and wondered why no vanilla but wanted to review on 'this' recipe not a version of it by subbing out.
    they're very tender which I love&think that's what shortening does, love butter but think that makes a greasy feeling on tongue sometimes.
    these are very good cookies, agree with many others that say wish it had a punched up flavor of peanut butter because it lacked that plus a little too sweet for me.
    love the story behind this recipe-thank you so much for posting recipe&story
    DublinLad, I had to giggle when I saw you're in Canada but bought American peanut butter for your recipe. I purposely go to Canada several times a year specifically to buy Canadian peanut butter, all varieties&BRANDS excluding crunchy cause we're not fond of crunchy peanut butter-I have turned many Americans into LOVING Canadian peanut butter it is JUST SO MUCH BETTER in EVERY WAY."

    MY REVIEW
    franksabo User ID: 1073611 284708
    Reviewed Mar. 6, 2018

    "FRANKIE OH 10 Reviewed Feb. 22,2018

    The greatest P/B cookie I ever made, However the taste of P/BIs very lite.
    First batch Baked 15 minutes-over baked-next batch at 13 minutes still
    very crispy (the way I like cookies) --used slightly less dough per cookie
    flattened with a fork-which made a 3 inch cookie. Next time I will try
    11 minutes
    Good Luck"

    MY REVIEW
    LeolaAgee66 User ID: 7811022 284643
    Reviewed Mar. 5, 2018

    "Can you substitute the shortening and add butter?"

    MY REVIEW
    [email protected] User ID: 5612009 284629
    Reviewed Mar. 5, 2018

    "Make me."

    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!!"

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