Betty Crocker Peanut Butter Cookies

"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*"
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by Beautiful L. photo by Beautiful L.
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photo by Katzen photo by Katzen
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Ready In:
1hr
Ingredients:
10
Yields:
30 cookies
Serves:
8-10
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ingredients

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directions

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

Questions & Replies

  1. What if I can’t refrigerate them
     
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Reviews

  1. This is my go to recipe for PBC. I do use all butter. I also use Extra Crunchy peanut butter ( this makes it more peanutty). You do have to add a little more peanut butter though, to make up the fat content difference that the peanuts pieces displace. But just as is, it is still great.
     
  2. 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. Delicious! Recipe (for me) made 15 regular sized cookies and are really easy.
     
    • Review photo by Beautiful L.
  4. 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
     
  5. This was one of the first cookies I ever made! Love the Betty Crocker recipes. The cookies come out wonderful. Definitely a standby recipe for a sure thing.
     
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Tweaks

  1. Increased yield so I ysed 1 cuo each if brown and granulated sugar -- I think I changed the yield to 55 cookies to get there
     
  2. I am looking for the double peanut butter cookies from Betty Crocker COOKIE & CANDIES Receipe Cookbook "Teen Winner Section". This is close to the same except it uses Crisco and rolls into logs, chills, then slices thin and spreads peanut butter between 2 slices, then bakes. This recipe seems close to the ingredients but I want to make sure the ingredients are the same
     

RECIPE SUBMITTED BY

<p>I live in Minnesota (brr) and enjoy cooking, reading, and relaxing. My real name is Brianna so feel free to call me by that name. I have just finished my first year of college. Looking forward to cooking over the summer :)</p> <p>Also, if you were wondering about my username that is because whenever I sign up for a site that requires a username this is what I would use (since it is unique and when I first came up with it I was reading Tom Sawyer). I guess I could change it but I haven't.</p>
 
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