These peanut butter cookies are an updated version of the cookies my dad grew up with in the 50’s & 60’s. I have probably made them at least 50 times but have never been a fan of them until I decided I didn’t want to break a tooth. Yes, the original recipe is that hard.
My new modern peanut butter cookies can be made classically crumbly & dry, soft & chewy, or even with white chocolate chips. It’s all up you!
Peanut Butter Cookies
- 30 grams butter, softened
- 57 grams vegetable shortening
- 99 grams granulated sugar
- 106 gram light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 198 grams supermarket low sodium peanut butter, smooth
- 177 grams all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 80 grams white chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Cream butter, shortening, sugar, and brown sugar until light and fluffy.
- Beat in egg until incorporated.
- Mix in vanilla and peanut butter until smooth and uniform. Scrap bowl.
- Sprinkle in flour, baking soda, salt and chocolate chips (if applicable) to peanut butter mixture, beating until just combined. Dough should look uniform in color but fall apart when touched.
- Drop cookie dough by the tablespoon full with a small cookie scoop and flatten with a fork in a cross hatch pattern.
- Bake cookies for 12-15 minutes until they’re barely browned around the edges. Remove from oven and cool on rack.
For that extra crispy classic crunch, exclude butter.
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