Peanut Butter Cookies


Good Morning and Happy Sunday! I admit that I’ve been in a recipe rut. I’ve tested some things that were just so close to being the thing I wanted it to be, but I couldn’t quite get there. Most the things I’ve been experimenting with has been chocolate based and, well, let’s just say I forgot how tricky it can be to bake with chocolate. I felt it was about time I dug through the family archives again and bake something that was a bit more familiar to me to get out of my baking rut.


Admittedly it had been a while since I made these cookies and hoo boy this recipes yields a lot of cookies. I would say the ingredients can be easily halved if you don’t want to spend a ton of time crisscrossing cookies. Refrigerating the rest of the dough for a later time totally works as well. Peanut butter is certainly the star of the show in these cookies. They are both crispy and chewy and have a nice crumble thanks to the shortening. These could easily lend themselves to being thumbprint cookies if you’re up to a PB&J sort of thing. I have to say, it was nice baking something I hadn’t made recently. Now it’s time for me to get back to the drawing board and make some more recipes. What’s your go-to recipe when you’re in a baking rut?

peanut butter cookies

  • Servings: approx. 3 dozen cookies
  • Difficulty: easy
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From Dorothy’s Kitchen – Grandma Helen


1 cup white sugar
1 cup brown sugar
1 cup peanut butter
1 cup shortening
2 eggs
4 tsp. baking powder
2 1/2 cups flour


Preheat the oven to 375 degrees and line a baking sheet. Cream together the peanut butter and shortening with the sugars. Add in the eggs and mix those in until it just comes together. Add in the dry ingredients and either stir or mix them together. You might have to get in there and mix the batter together with your hands. After the dough is formed, roll the cookies into balls. Arrange them about 2 inches apart on a lined cookie sheet. Flatten with a fork so they can bake evenly. Whether you do a crisscross or make lines is up to you. Bake at 375 for 10-12 minutes. I definitely recommend rolling out all the balls as the cookies are baking so they can be ready to flatten when your baking sheet is cool. Let cool on a wire rack before enjoying.

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