Grandma’s Peanut Butter Cookies
Grab some pantry ingredients and whip up the simplest peanut butter cookie recipe (a family favorite) to satisfy all your peanut-buttery cravings.
This recipe makes 17-18 cookies with a #40 cookie scoop.
Prep time: 10 minutes
Chill time: 1 hour
Bake time: 10-12 minutes (closer to 12)
Equipment :
See *Notes for more important tips/clarifications
I love my Grandma’s recipe for Peanut Butter cookies because there’s nothing particularly fancy about them. They’re just delicious with that classic peanut butter cookie-look. Not dry at all, with just the right amount of sweetness to balance out the peanut butter. Soft and chewy in the middle and perfectly crispy on the edges. They just always seem to hit the spot when I’m just craving a spoonful of peanut butter, but don’t wanna dive right into the tub 😉. Hope you’ll give these a shot!
The wet ingredients: unsalted butter, vegetable shortening, creamy peanut butter, egg, light brown sugar, granulated sugar, honey, vanilla extract
The dry ingredients: all-purpose flour, baking powder, baking soda, salt
*Notes
These cookies do spread a decent amount because of the peanut butter. A tip for helping them keep their shape/making them easier to work with when rolling and flattening the cookies:
Chill the dough after mixing for 1-2 hours in the fridge, or until hardened.
You can also freeze the individual dough balls (once you press on them with the fork) in the freezer for about 10 minutes
They will look slightly underbaked when done but don’t worry - they harden when cooling.
Peanut butter: my go-to is the creamy Jif!
Storage:
Store at room temperature for 3-4 days in an airtight container.
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Ingredients:
1/2 cup creamy peanut butter
1/4 cup unsalted butter, at room temperature
1/4 cup (48 grams) vegetable shortening
1/2 cup (100 grams) + 2 tbsp (for rolling the cookies in) of granulated sugar
1/2 cup (100 grams) of light brown sugar, packed
1 tablespoon of honey
1 egg, at room temperature
1/2 tsp vanilla extract
1 1/4 cups (157 grams) of all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a small bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, beat the peanut butter, butter, and shortening together using an electric mixer for 1-2 minutes on medium-high, or until thoroughly combined and creamy. Add in the 1/2 cup of granulated sugar and brown sugar and mix on medium-high for another 1-2 minutes, or until incorporated and light and fluffy.
Beat in the honey, egg and vanilla until combined.
In two batches, mix in the the flour, salt, baking powder and baking soda, until just combined. Finish mixing by hand if necessary and scrape down the sides as needed during the entire mixing process.
Cover and chill for 1-2 hours in the fridge. See *Notes about the chilling process.
Preheat the oven to 350 °F and line two half sheet trays with parchment paper. Place the remaining 2 tbsp of granulated sugar into a small bowl. Remove cookie dough from the fridge and using a #40 cookie scoop, scoop balls of dough, roll in the sugar, and place on baking sheet. Flaten slightly with your hand and then using a fork, lightly flaten first up and down, then side to side (as if you were making a “t” like shape)
Place 9 cookies per half sheet tray and bake 10-12 minutes until cookies have puffed up and look crispy on the edges and mostly set in the middle. Cookies will look slightly underbaked but will harden slightly around the edges as they cool. When they come out of the oven, optionally sprinkle with more sugar!
Let cool on baking sheet for 5-10 minutes, then transfer to parchment-lined wire rack to finish cooling. Enjoy!
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