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Soft Tried ‘n’ True Peanut Butter Cookies

When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. —Emma Lee Granger, La Pine, Oregon
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon water
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
  • Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.

Test Kitchen Tips
  • Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Try all of our other peanut butter cookie recipes.
  • Nutrition Facts
    1 cookie: 105 calories, 6g fat (1g saturated fat), 7mg cholesterol, 91mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 2g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

    Click stars to rate
    Average Rating:
    • tsuop
      Mar 15, 2020

      These were just OK. Too much shortening for the amount of flour. My "regular" recipe is 1/2 cup shortening to 2 cups of flour, a much better result. I will stick to my regular recipe.

    • EastmanJ
      Jul 28, 2015

      These were easy and delicious! I used butter in place of the shortening and they turned out scrumptious! I also mixed the ingredients by hand instead of using a mixer. My kids loved them!

    • Gramma Amy
      Nov 6, 2014

      NIce soft texture which we enjoy. I sprinkled a little sugar on the tops before baking. Makes them look pretty. I also used 1 C real butter in place of the shortening. Turned out well.

    • ebramkamp
      Apr 16, 2014

      These are in my mind the perfect peanut butter cookie. I use dark brown sugar for an even richer flavor. For half the cookies I added m&m's because my husband loves them. I stored them in an air tight container and they remained soft. This is my go to recipe for peanut butter cookies.