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Yield 18 cookies

Peanut Butter Cookies

Original recipe by: Genevieve


  • 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.