School Cafeteria Peanut Butter Cookies – a delicious recipe with shortening, white sugar, brown sugar, eggs, peanut butter, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
2
In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
3
Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
4
Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.
21713
kcal
Calories
683
g
Fat
3466
g
Carbs
572
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 8 ingredients. The key ingredients include: 10 pounds shortening, 10 pounds white sugar, 8 pounds brown sugar, 40 eggs, and more.
Yes, School Cafeteria 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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