I love Peanut Butter Cookies, but unfortunately we don’t see many of them around here due to my son’s peanut allergy. This is the basic recipe, which is fantastic! If you have allergies, try substituting almond butter or sunflower seed butter for yummy alternatives!
Ingredients
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp/ salt
Instructions
- In a large bowl, mix together shortening, peanut butter, sugars, and egg .
- In a small bowl, blend flour and other dry ingredients together.
- Slowly stir flour mixture into peanut butter mixture, making sure to blend well.
- Chill dough for at least one hour.
- Heat oven 375.
- Roll dough into balls, approximately 1 1/4″ in diameter.
- Place balls approximately 3″ apart onto a lightly greased cookie sheet.
- Flatten each ball with the tines of a fork, using a criss-cross pattern. You may need to dip fork in flour to prevent sticking.
- Bake cookies 10 to 12 minutes, or until lightly brown.
Makes approximately 3 dozen 2 1/2″ cookies.