Old-Fashioned Peanut Butter Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
- 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
- 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.
Nutrition Facts1 each: 180 calories, 9g fat (2g saturated fat), 18mg cholesterol, 128mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.
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.
Mar 11, 2018
Great cookie but needs more peanut butter. I added some chocolate chips to enhance the favor but that did not work.
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&storyDublinLad, 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.
Mar 6, 2018
FRANKIE OH 10 Reviewed Feb. 22,2018The 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 stillvery crispy (the way I like cookies) --used slightly less dough per cookieflattened with a fork-which made a 3 inch cookie. Next time I will try11 minutesGood Luck
Mar 5, 2018
Can you substitute the shortening and add butter?
Mar 5, 2018
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.
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.
Feb 22, 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.
Feb 15, 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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