Big Grandma's Best Peanut Butter Cookies

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

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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!

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My first time baking cookies and they turned out really good, thanks to this recipe. Baked at 180*C for 15 mins, center rack. However, I will reduce the white sugar next time to 3/4 cup, and probably increase the peanut butter by a little bit. Would probably be just as good with the chunky peanut butter too. Will definitely make these again.
Updated (28-Aug-11) Tried these again with Skippy's chunky peanut butter and it was even better than the smooth ones (IMHO, anyway). That's how I'll be making these cookies from now on. TY for posting, LiisaN.

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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

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I have recipe "adhd" so I never follow anything to the "t" oh and I always run out in the middle of baking and a bake at like 1 or 2 am so not goin out just gonna make it work...........I doubled this recipe added almond extract to it with the vanilla then realized I was an egg short so substitutited a small banana for the egg so I have peanut butter banana cookies that are quite amazing, chewy and crunchy and a really great flavor. I also decided to drizzle with a chocolate ganache and sprinkle with crushed almonds and crushed honey roasted peanuts............I have found the cure for pms!!!!!

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I have been looking for a good Peanut Butter Cookie recipe. This one is by far the BEST. There is no comparison. I did use butter in place of the crisco and added 2 tsp of vanilla. I forgot to add the salt but they still turned out Fantastic. I cooked for 13 minutes and cooled on cookie sheet for a couple of minutes before transfering to a cooling rack. Thanks for the great recipe.

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I did not have enough Crisco, so I made up the difference with whipped butter. I baked mine for about 12 minutes and got a crisp outside with a chewy inside. I froze the balls that I didn't cook to bake later!

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yummmmmmmmm. made exactly as it said. a good mix between snickerdoordles and a faint peanut butter taste...really liked it. I also reducded cook time to 10 minutes, they were a little crunchy, and left on pan on stove for 1-2 minutes before moving onto cooling rack.

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I really wanted a good peanut butter cookie that was more that just peanut butter/sugar/egg. Next time I will substitute 1.5 cups peanut butter against only .5 cup of Crisco for a richer peanut buttery flavor. But in no way were these bad tasting! First batch I made were per directions and came out a bit on the crispy side, so the other batches I only did for 10 minutes and they were perfect!

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If you live in Florida (low altitude) make sure you only use 1 1/2 cups of flour. Otherwise your cookies will be big "balls" instead of cookies. Otherwise, the recipe is awesome!

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Yummy! The first pan didn't get sugar coated, and they were still good. Also didn't feel like rolling them, so I just used my cookie scoop and then sprinkled sugar over the next batches and it worked fast and well.

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Yummy! My first peanut butter cookie recipe and i love it. The cookies come out soft and moist. Made a few changes though. I added less white and brown sugar. Subsituded half butter for the crisco and used regular criso. Next time i might add just a lil bit more peanut butter. But for all who havent tried this recipe should :)

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These are really good! I usually make a flourless PB cookie but I wanted something with flour this time so I made these. I love the crunchy sugar on top and the combo of sugars. Very yummy! I got 4 dozen.

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I have baked these cookies several times, and as always... they are "the best" tasting peanut butter cookies I've ever had. I have used both Skippy's Extra Crunchy Peanut Butter, and Jif's Extra Crunchy Peanut Butter. Both are great in this recipe. I think the extra crunchy peanut butter makes these cookies taste even better. I ended up with 53 cookies. Also, I started out baking the cookies 12 minutes, then I had to reduce the baking time to 11 minutes, but now that I much prefer baking these cookies on my Pampered Chef baking stones, and using a small Pampered Chef cookie scoop, I did bake these cookies exactly for 13 minutes. Once removed from the oven, I immediately removed them from the baking stone to cool. Note: If you don't care to use 1 cup of the butter flavored Crisco, you can use a 1/2 cup of regular Crisco, and a 1/2 cup of butter. One more thing... I did use 2-1/4 cups of flour in this recipe, and I chilled the cookie dough in the refrigerator for an hour or two. Liisa, this recipe is now the #1 peanut butter cookie in our house. Thank you LiisaN, for this great cookie recipe!!

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I love these cookies! I baked mine for 12 minutes and they were crunchy on the outside edges and chewy in the middle. I refrigerated my dough for about 10 minutes before rolling the cookies into balls because the dough was very soft. After a few minutes in the fridge it was perfect.

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I made these today as a Valentine's Day gift. They are so good! I love how they come out perfectly round and dense. This is from now on my favorite peanut butter cookie recipe.
The only thing I changed was I added some chocolate chunks to the batter. They came out so nicely.

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I can see why this recipe would be a cherished one!!!! First of all this was super easy, no thinking skills required and secondly the taste was out of this world! I have made dozens of peanutbutter cookies (using dozen's of different recipes) in the past and none have ever turned out like this or even close to this! I followed the recipe to a "t" EXCEPT rolling the balls of dough in the sugar. I like sweet but not overly sweet(personal preference). This was worth the trip to the store for the Crisco as I wanted to make sure I had all of the correct ingredients. The next time I make these I might get bold and try half peanutbutter and half Nutella. :-) This batch made 26 cookies and I think they are almost gone, everyone in my house loves them! Thank you for sharing such an awesome recipe!

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Wow, this recipe deserves every 5-star review it's gotten!! We used 1/2 butter, 1/2 Crisco like many others did. Also skipped rolling the dough in sugar- didn't miss it! These do have wonderful texture and peanut butter taste!

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The "Perfect" Peanut Butter Cookie recipe for us! The way they come out of the oven all sparkly with the sugar on them are reminiscent of a ginger snap. They have a perfect balance of peanut butter and sugar. Absolutely lovely, thank you for posting!

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This recipe is FANTASTIC. So many compliments. So easy to make. For sure, making this again!

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