Peanut Butter Cookies – a delicious recipe with Flour, Baking Soda, u00bc, vegetable Shortening, Peanut Butter, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the ovent to 350u00b0F. Prepare a cookie sheet pan with parchment paper.
2
In a bowl, combine all the dry ingredients: flour, baking soda and salt.
3
In another bowl, cream together the Crisco vegetable shortening, peanut butter, sugar and brown sugar. Your preparation should be fluffy. Add the egg and beat together.
4
Add the dry ingredients into the creamy mixture and mix until just combined. The batter will be thick. Roll into balls and place on baking sheets. Press down with fork to make a criss cross pattern on top of each cookie.
5
Bake for 12-15 minutes or until the cookies are golden around the edges. Be careful and transfer them to a cooling rack immediately.
598
kcal
Calories
23
g
Fat
88
g
Carbs
16
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 8 ingredients. The key ingredients include: 1-1/4 cup Flour, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, 1/2 cups Crisco (vegetable Shortening), and more.
Yes, 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
