Cookie Jar Peanut Butter Cookies

"My favorite peanut butter cookies! Crispy on the outside, chewy on the inside--just the way I like them. From Sheila Lukins USA Cookbook, a great book!"
 
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photo by Charlorae photo by Charlorae
photo by Charlorae
photo by ciao4293 photo by ciao4293
photo by Charlorae photo by Charlorae
photo by Charlorae photo by Charlorae
photo by Charlorae photo by Charlorae
Ready In:
27mins
Ingredients:
10
Yields:
60 cookies
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ingredients

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directions

  • Heat oven to 350°.
  • Sift together the flour, baking powder, baking soda and salt, set aside.
  • Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
  • Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
  • Add the flour mixture by the cupful and beat at low speed to mix well.
  • Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
  • Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
  • Bake 10-12 minutes.
  • ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
  • ***Use a spatula to transfer to a rack to cool.

Questions & Replies

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Reviews

  1. chef janell
    @ chef 1396052. I would guess you probably used margarine not butter and that is why it would taste like "pure shortening", because the shortening ratio is not that great!!! Or you used old rancid shortening and that is what you tasted. I have used this recipe for years. It's ratios are correct so you don't taste shortening like some of the other ones that use all shortening. You also have to use a good quality peanut butter and not the bottom of a stale jar or it. Great recipe its a keeper!!
     
  2. Nova Scotia Cook
    A very nice peanut butter cookie, indeed. Nice texture and taste and the whole kitchen smelled so nice when they came out of the oven. And boy, you sure do get a lot of cookies!!! Thank you for a recipe definitely worth saving.
     
  3. Charlorae
    I rarely make peanut butter cookies, but these had such a lovely texture, I might do it again. I put chocolate chips on some of mine.
     
  4. QueenJellyBean
    These cookies are awesome! I didn't mix the dry ingredients in a separate bowl because I don't like to do dishes. These cookie was crispy on the outside and soft in the middle...loved them!
     
  5. embutterfly75
    These were easy to throw together and tasted great. Thanks!
     
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Tweaks

  1. Rose is Rose
    SUPERB peanut butter cookies! It really needs more than 5 stars. I baked them for 10 minutes on parchment lined half-size baking sheets. Left them on the pans for a few minutes and they were perfect! No nasty floury taste, no rancid taste. I like recipes that are 1/2 butter, 1/2 shortening because that gives the best tasting cookie (in my humble opinion). Used Crisco and Jiff peanut butter. The only change I made was to dip my fork in sugar instead of flour and it worked perfectly!! This is my idea of the perfect peanut butter cookie and I will make it until I can no longer bake! FOR BAKING SUCCESS, YOU HAVE TO MEASURE YOUR FLOUR BY FLUFFING THE FLOUR , SPOONING LIGHTLY IN THE CUP AND LEVELING OFF. If you want to substitute whole wheat, I would not use more than 1/4 whole wheat. Whole wheat flour absorbs liquid differently than white flour. Ciao, thank you for your most excellent recipe!
     
  2. Chris Reynolds
    These are quick to make, but the peanut butter flavor did not seem to come through for me. I did replace 1/2 of the flour with whole wheat flour, but I don't think that would change the flavor of the cookie. The cookie also seemed a bit dry, and that could be the change in flours. I do thank you for sharing, though.
     
  3. Melby_Gwen
    Yum. I like it how it wasn't too sweet. I used butter instead of shortening, and just brown sugar instead. Mmm. Good stuff. Maybe because of the lack of shortening, the cookie dough was very crumbly and hard to work with. Adding a tablespoon of olive oil worked wonders. Will make these again, though I might experiment with crunchy peanut butter next time.
     

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