Big Grandma's Best Peanut Butter Cookies

LiisaN's Note:

This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Serves: 36

Yield: 3.0 dozen c ...

• 1 cup brown sugar , firmly packed
• 1 cup white sugar
• 1 cup Butter Flavor Crisco
• 1 cup creamy peanut butter (Skippy)
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking soda
• 2 cups flour (1/4 cup more if needed)

Directions:

1. Cream together the sugars, Crisco, peanut butter.
2. Add the eggs and vanilla.
3. Sift the dry ingredients together and add gradually until blended well.
4. Roll into tablespoon size balls.
5. Roll cookie dough balls into sugar.
6. Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
7. Bake at 350° oven for 11-13 minutes.

Reviews

[SilverOpera]

Great! I used butter instead of Crisco because I was too lazy to go to the store and they turned out beautifully.

[AJ_Seattle]

This recipe really doesn't need another 5 star review, but here it is anyway! These are the best, most super-delicious PB cookies ever! I've made them a bunch of times and here's what I do: I use butter instead of Crisco, I add a pkg PB chips to them to punch up the peanut buttery-ness,and I don't sift or pre-mix the dry ingredients. (I have made it both ways and there wasn't a discernible difference).

I also don't roll them in sugar-personal preference-and they turn out so well that when I bring these to events, people always think I got them from some high-end bakery!

[dlobato]

OMG.... I've died and gone to peanutbutter cookie heaven. Made the recipe exactly, but did leave out the sugar on the top. Melt in your mouth, cant stop at one cookie. I will be making these cookies all year round. YUM.. Thanks for sharing