Doubly Crunchy Peanut Butter Cookies – a delicious recipe with flour, baking powder, baking soda, salt, vegetable shortening, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour, baking powder, baking soda and salt onto wax paper.
2
Beat shortening, butter and sugar in medium bowl until smooth.
3
Beat in egg, vanilla and peanut butter.
4
Work in dry ingredients until dough is well mixed. Divide dough in half. Wrap each half in plastic wrap. Chill several hours or overnight.
5
Roll dough into 1-inch balls and place 3-inches apart on lightly greased cookie sheets.
6
Flatten by scoring tops in a crisscross pattern with tines of a fork.
7
Dip fork each time in cold water to prevent sticking to the dough. Bake cookies at 350u00b0 for 10 minutes or until lightly browned.
8
Transfer at once to wire racks to cool. Store in container with tight fitting lid.
825
kcal
Calories
30
g
Fat
123
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/4 c. sifted all-purpose flour, 1/2 tsp. baking powder, 3/4 tsp. baking soda, 1/4 tsp. salt, and more.
Yes, Doubly Crunchy Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
