Tried 'n' True Peanut Butter Cookies Recipe

4.5 1 3
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Tried 'n' True Peanut Butter Cookies Recipe

Read Reviews
4.5 1 3
Publisher Photo
When I want to offer friends and family a tried-and-true cookie, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results.
MAKES:
108 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
108 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 4 cups butter-flavored shortening
  • 4 cups peanut butter
  • 3 cups sugar
  • 3 cups packed brown sugar
  • 8 eggs
  • 4 teaspoons vanilla extract
  • 2 teaspoons water
  • 9 cups all-purpose flour
  • 4 teaspoons baking soda
  • 4 teaspoons salt

Directions

In a large mixing bowl, cream shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla and water. Combine flour, baking soda and salt; gradually add to the creamed mixture.
Drop by heaping tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: about 18 dozen.
Editor's Note: This recipe can be halved to fit into a mixing bowl.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Tried 'n' True Peanut Butter Cookies in Best of Country Cookies 1999, p104

Nutritional Facts

2 each: 210 calories, 12g fat (3g saturated fat), 16mg cholesterol, 186mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 4 cups butter-flavored shortening
  • 4 cups peanut butter
  • 3 cups sugar
  • 3 cups packed brown sugar
  • 8 eggs
  • 4 teaspoons vanilla extract
  • 2 teaspoons water
  • 9 cups all-purpose flour
  • 4 teaspoons baking soda
  • 4 teaspoons salt
  1. In a large mixing bowl, cream shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla and water. Combine flour, baking soda and salt; gradually add to the creamed mixture.
  2. Drop by heaping tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: about 18 dozen.
Editor's Note: This recipe can be halved to fit into a mixing bowl.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Tried 'n' True Peanut Butter Cookies in Best of Country Cookies 1999, p104

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MY REVIEW
t-macka User ID: 1174815 80919
Reviewed Nov. 13, 2008

"I take a bit of the batter aside and add glace ginger bits to it..it goes well with the peanut taste."

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