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.
CLASSIC PEANUT BUTTER COOKIES
- 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.