Cookie Series: Classic Peanut Butter Cookies

Though America historically has done an amazing job of appropriating and adapting the cuisine of its many immigrant groups, there seems to be relatively few dishes or items that are truly American.* Peanut butter, on the other hand, was invented in America (yay ‘Merica!). Its delectable, nutty goodness has been a staple in American cuisine and children’s lunch boxes for decades. It also makes a damn fine cookie. Here’s my version of the classic peanut butter cookie. Hope you enjoy!

*This is all based on my opinion and the internet, which as we know is super accurate.

Peanut butter cookies, yields about 3 dozen cookies

Peanut butter and shortening make for a rich and delightful cookie


  • 1 ½ cups peanut butter
  • 1 stick vegetable shortening
  • 1 cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups flour


  • Kitchen Aid Stand Mixer, or an Electric mixer with a large mixing bowl, (or a wooden spoon and your arm). I use a Kitchen Aid.
  • 2, 9” X 13” Baking sheets
  • 2 Silicone baking Sheets or Parchment paper to line baking sheets (In a pinch you can grease your baking sheets with butter, Shortening, or a non-stick cooking spray).
  • Separate mixing Bowl for dry ingredients
  • Whisk, fork, or spoon to mix dry ingredients
  • Rubber spatula to scrape down the sides of the bowl
  • Fork for Cross hatches
Though it may be a thick dough, its not overly dense.

The Process:

1) Preheat the oven to 350 degrees.
2) In a standing mixer fitted with a paddle attachment, beat together the peanut butter and shortening until the mixture is thoroughly combined (about 2 minutes). Scrape the sides of the bowl and mix for another few seconds to make sure the peanut butter and shortening have thoroughly combined.

3) Add the brown sugar and beat the mixture together for 2 minutes on medium speed.

4) In a separate bowl combine the flour, salt, and baking powder. Set aside

5) Once you’ve creamed the shortening, peanut butter, and sugar, add your egg and vanilla mixing until just combined. Stop the mixer and scrape the sides of the bowl.

Making those signature “hatch” marks

7) With your mixer on low speed, add your dry ingredients mixing for no more than 20-30 seconds until the dough is just combined. Do NOT over mix.

8) Using a spoon, scoop out tablespoon sized dough balls onto your lined baking sheets making sure there about 2 inches apart (I fit about 9 cookies per baking sheet). Using a fork, smoosh your cookie dough balls to form a cross hatched pattern on your cookies.

9) Place your cookies in the oven and bake for 20-24 minutes rotating the pan half way through baking. When the cookies are cooked through and golden brown, place them on a wire rack to cool.

C and S Disclaimer: I received nothing for writing this post. Bleh. 

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