Prep 10 mins
Cook 12 mins
Delicious peanut butter cookie with a silky nutty flavor and shortbread like texture. This dough is somewhat unusual in that it relies on both butter and oil in order to create a delightful consistency. You can easily make this cookies a bit larger, up to 1 1/4-inch, without changing the expected baking time.
- 2 cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup powdered sugar
- 7 tablespoons packed light brown sugar (1/2 cup minus 1 tablespoon)
- 1⁄2 cup chunky peanut butter
- 1⁄2 cup canola oil
- 6 tablespoons unsweetened butter, softened
- 1 large egg
- 1 1⁄2 teaspoons vanilla
- 1⁄4 cup peanuts, chopped (optional)
- Preheat the oven to 350°.
- Prepare baking sheets with parchment paper or with a light coating of cooking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.
- Beat or stir in the dry ingredients until fully incorporated.
- Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.
- Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.
- These can be stored in an airtight container for up to a week.
- You can also freeze the raw dough and defrost in the fridge later.
Nice cookies, although not to my personal taste...I guess I just prefer traditional peanut butter cookies...However, they sold quickly at a pre-Thanksgiving bake sale...Thank you for sharing this recipe!
Yummy cookies ~ I love their excellent texture which reminds me very much of Keebler's Sandies! I chilled the soft fluffy dough for a few minutes which made it easier to work with. My yield was three dozen (36) cookies which were baked just ten minutes per batch. Thanks Toni for sharing this keeper recipe!
These cookies were wonderful, but I only got 27 cookies - I must have made them too big. That's okay - they were still delicious! I used walnut oil, and super chunky peanut butter. OOPS, I just re-read the recipe, and I didn't add butter!?!?! They still worked tho.