Betty Crocker Peanut Butter Cookies

Total Time
Prep 25 mins
Cook 35 mins

This is from Betty Crocker's website and it makes really good cookies and can be doubled easily. *According to their website: 110 calories per serving/cookie* *Cooking time does not include 2 hour chill time*

Ingredients Nutrition


  1. Mix sugars, peanut butter, shortening, butter and egg in large bowl.
  2. Stir in remaining ingredients.
  3. Cover and refrigerate about 2 hours or until firm.
  4. Heat oven to 375ºF.
  5. Shape dough into 1 1/4-inch balls.
  6. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
  7. Bake 9 to 10 minutes or until light golden brown.
  8. Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
  9. Cool 5 minutes; remove from cookie sheet.
  10. Cool on a wire rack.
  11. Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.
Most Helpful

5 5

Once again, a back to basics recipe proves to be the best. I found these to be the perfect peanut butter cookies. Unlike other reviewers, I used all shortening (Crisco butter-flavored) but followed recipe to the T, even banging the sheets on the rack! A nicely crisp, perfectly round cookie, and not flat as one reviewer experienced. Thanks, tomsawyer--my search for the perfect p/b cookie ends here.

3 5

This recipe is really close to the one I normally use so I tried it out. These taste wonderful, but I must say that even after chilling the dough overnight even, these cookies are way too flat. Its almost like they melt. Maybe its because I used butter? But it does say margarine or butter. I was a little aggravated because I usually make the best pb cookies. I think I will add less shortening next time. Flavor a 5 appearance a 2