Simple Peanut Butter Cookies

Today is National Peanut Butter Cookie Day! Until I became a food blogger I had no idea that there were national food holidays like this. I’m sure I  heard of a few of them, like doughnut day and national ice cream month and such (Nate wouldn’t even let me get any doughnuts last week) But besides those I was clueless that there were other “national” food holidays such as national peanut butter cookie day!

Peanut Butter Cookies

So I went through the list and saved the important holidays to my calendar. You know, things like national chocolate chip day and national peanut butter cookie day are totally important holidays! Right? Well these cookies are the perfect way for you to celebrate this wonderful holiday today. It is wonderful, because who doesn’t love peanut butter cookies?!

Peanut Butter Cookies

Peanut Butter Cookies

These cookies are just the perfect amount of peanut butter flavor, soft, just a little crumbly and delicious dipped in milk!

Peanut Butter Cookies

Simple Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups(+ or minus 1 TBS) flour
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 tsp baking powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together, butter shortening, peanut butter, and sugars.
  3. Add in each egg at a time, mixing in between.
  4. Stir in the vanilla extract.
  5. In a separate bowl combine the flour, salt, baking soda and baking powder.
  6. Slowly mix in the dry ingredients to the wet ingredients while stirring.
  7. Scoop tablespoon sized balls of cookie dough onto a cookie sheet and roll into balls.
  8. Slightly flatten the balls with a fork, making a criss cross pattern.
  9. Bake in oven for 9 minutes.
  10. Remove from oven and allow to sit on cookie sheet for about 5 minutes before removing to a wire cooling rack.

Enjoy these cookies with a large glass of milk!

Peanut Butter Cookies


Peanut Butter Cookies

20 Comments

  1. Fantastic photos! I can almost smell the cookies…

  2. Dennissa Valdivieso Ramirez · · Reply

    Now I’m craving them. I guess time to make me a batch of these cookies!!!

  3. These look so delicious! I saw your post on instagram last week. I would really love it if we lived closer than an hour away so I could enjoy all these delicious treats you make!

    1. Thanks Kari! I wish we were neighbors so I could share my treats with you too!

  4. Ashley · · Reply

    It says 2 1/2 flour. Is that cups or TBS?

    1. Sorry Ashley, I will fix that. Its 2.5 cups!

  5. Whitney · · Reply

    How many cookies does this recipe make? They look delicious ;)

    1. Whitney, thank you! I think it makes about 3.5 dozen, depending how big you make them

  6. Melanie · · Reply

    I’d really like to make these cookies for a family reunion I am baking for next weekend – just curious – do these cookies come out on the softer side or harder side? May sound like a silly questions as I believe peanut butter cookies tend to be more of a harder cookie. I found your blog from Pinterest (such an awesome website), and I love your work! Thanks! :)

    1. Melanie, these cookies come out fairly soft. They aren’t quite as soft as a chocolate chip cookie, but they are no where near as hard as something like a short bread cookie.

      1. Melanie · ·

        Ok great – thank you so much!

      2. Melanie · ·

        Sorry…I have another question – have you ever froze the dough? Again, I am making alot of cookies and I’m trying to do stuff ahead a time. I am confident with freezing my chocolate chip cookie dough…do you think the peanut butter cookie dough would be different? Any tips are welcomed… :)

      3. I haven’t frozen this dough yet, but I usually like to freeze my chocolate chip cookie dough as well, and I think this would freeze just fine. I would recommend separating the dough into the little balls, pre freeze just because that way you can plop the balls on the baking sheet without having to wait to thaw the dough! (Just add a minute or so to the bake time)

  7. Melanie · · Reply

    Ok great! Yes…I was thinking of making them into a ball before freezing. But, when I’m ready to bake them, I’ll probably thaw them on the cookie sheet so I can gently flatten them with a fork. Again, I really appreciate your advice! :)

  8. They look incredible and just perfect! I have a recipe almost like this on my site (except it’s all butter rather than a butter/shortening combo). I love the hashmarks you made with the fork. I want to just chomp into one of these!

    1. Thanks averie. Coming from a peanut butter connoisseur like you, that means a lot!!

  9. Ashley Lynn · · Reply

    This is a good recipe, but the first pan I made spread out way too much and the dough was quite wet. I had to add around 3 cups of flour in total to make the dough less sticky and more structured. They still spread out when baked but not near as much as the first pan did. I will make these again, but will make not of the extra flour needed :)

    1. Sorry they spread out so much for you Ashley. I definitely think the amount of flour needed can change based on the ingredients used, but I am surprised the change was so much more! I am glad you made it work for you!

  10. Instead of using the butter and shortening mixture do you think using butter flavored Crisco would work?

    1. All shortening instead of half and half will definitely change the cookie, and I don’t know if I would suggest it, but you can try it… I think with the crisco your cookie might be more crumbly and it will probably make your cookie thicker. But I haven’t tried it out so I can’t guarantee anything… Let me know if you try it out, how it works for you!

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