Back to the basics with this peanut butter cookies. Simple to make and easy to eat, this classic cookie is a favorite!
Presenting the Peanut Butter Cookie: basic in the best way, crunchy on the outside with a chewy middle. Have you forgotten how good these could be?? Sometimes you need something simple, nothing fancy and just plain old good. It’s been years since I made peanut butter cookies. Years. I think it was nearly fifteen years ago when my brother-in-law visited us in our little green house in Bermuda. A little birdie told me ahead of time that he liked peanut butter cookies so that’s what I made. Truth be told, I probably ate the cookies faster than he did!
Quick Tip: Chill the Dough
Do leave enough time in your baking preparations to cool the dough in the refrigerator. It may seem excessive to chill the dough twice but this process helps the cookies to retain their shape and bake evenly. Skipping the chilling time may result in a very spread out, flat cookie. Still tasty but not quite what we’re going for here.
Peanut Butter Cookies are Ideal for Shipping
This time around I plan to send the cookies to my grandmother, if we don’t eat this batch first. (Don’t worry, I will make another batch!) I think this cookie will travel well by mail, especially in this ideal container: the jar of peanut butter. The cookies fit inside perfectly and make an adorable way to present peanut butter cookies. Tie a ribbon around the jar and you have a gift ready to give to a neighbor, a teacher, a friend and especially a grandmother! The Peanut Butter container is great for packaging but so is a Pringles Container. Here is a quick demonstration on how to use dress up a Pringles container as Creative Gift Packaging for Cookies.
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups creamy peanut butter
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Mix the flour, salt, baking powder, baking soda. Set aside.
- Blend the peanut butter, shortening, and sugars in a mixer until fluffy. Beat in the vanilla and eggs.
- Slowly add the flour mixture until well blended. Refrigerate for at least 15 minutes.
- Preheat the oven to 350 degrees F.
- Roll the dough into one-inch balls. I used a small melon baller to make sure my cookies were uniform, particularly so that they would all fit snuggly into my empty peanut butter jar. Put the rolled balls back into the refrigerator for about 10 minutes.
- Place the balls onto a parchment lined baking sheet. Bake for 10-12 minutes until barely golden brown. Cool on a rack.
Recipe Source: This recipe comes from Crazy About Cookies by Krystina Castella, page 79.
Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 155mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.