Peanut Butter Cookies – a delicious recipe with peanut butter, brown sugar, milk, vanilla, egg, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven
2
to 375u00b0.
3
Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl.
4
Beat at medium speed of electric mixer until well blended.
5
Add egg.
6
Beat just until blended. Combine flour, salt and baking soda.
7
Add to creamed mixture at low speed.
8
Mix just until blended.
9
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
10
Flatten slightly in crisscross pattern with tines of fork.
11
Bake at 375u00b0 for 7 to 8 minutes or until set and just beginning to brown.
12
Do not overbake.
13
Cool 2 minutes on baking sheet.
14
Remove cookies to foil to cool completely.
985
kcal
Calories
26
g
Fat
164
g
Carbs
25
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 c. Crisco all-vegetable shortening, 3/4 c. creamy peanut butter, 1 1/4 c. firmly packed light brown sugar, 3 Tbsp. milk, 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.
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