“…your Grandma used to make these cookies…”
I was looking for a good vintage recipe for peanut butter cookies and was intrigued when I came across Betty Crocker’s site. The reviews for this recipe were just about five star across the board. And the reviews went back for years! I love old fashioned and when someone says that their Grandma used to make these cookies, well, I had to turn my oven on.
The original recipe asks that after you make the dough, that you refrigerate it for a couple of hours. I was a bit impatient, so I skipped that part. I also skipped the salt as I figured there was enough in the peanut butter. The last little change I made was that I used chunky natural peanut butter which has no added sugar. The end result was a fantastic, not too sweet and crunchy cookie.♥
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup natural chunky peanut butter
- ¼ cup butter room temperature
- ¼ cup shortening
- 1 egg
- 1¼ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- Preheat your oven to 375 degrees
- Mix sugars, peanut butter, butter, shortening and egg in a large bowl.
- Stir in remaining ingredients until well incorporated.
- Shape dough into 1 inch balls and place 2 inches apart on your parchment papered cookie sheet.
- Flatten with fork dipped into sugar and create a crisscrossy pattern.
- Bake 10 minutes or until light golden brown.
- When done, leave them to cool on the cookie sheet for a good 10 minutes. Then transfer them to your wire rack to cool some more.