Recipe: Classic Peanut Butter Cookies!

This is a classic Peanut Butter Cookie recipe featuring the well-known crisscross pattern. It’s also super easy – you can mix all of the wet ingredients at once and then add the dry, all in the same bowl. I added a teaspoon of vanilla to mine – this is the first cookie recipe I’ve ever seen that didn’t have vanilla in it!

Please note that you must chill the dough up to 2 hours before baking. Also, this makes a very small batch, but it would be easy to double.



  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup shortening (I used Butter Flavored Crisco)
  • 1/4 cup butter or margarine, softened (I use Blue Bonnet margarine in all of my baking)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • In mixing bowl, beat sugars, peanut butter, shortening, butter/margarine, egg, and vanilla. Add in the flour, baking soda, baking powder, and salt, mixing until combined.
  • Chill dough for up to 2 hours.
  • Using cookie scoop, place batter onto ungreased cookie sheets. Using a fork dipped in sugar (wet the fork the first time before dipping in the sugar), flatten each cookie in a crisscross pattern.
  • Bake for 8 minutes. Allow to cool on the cookie sheet for 5 minutes before removing.