Classic peanut butter cookies! Straight from my mom’s recipe box, these cookies are easy to make, full of peanut butter flavor, and super soft.
¾cupcreamy peanut butter
1¼cupspacked light brown sugar
(for rolling cookies)
US CUSTOMARY – METRIC
Preheat oven to 375 degrees F. Line baking sheets with parchment or a silicone baking mat.
In a small bowl, whisk together the flour, salt and baking soda.
In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended, about 2 to 3 minutes. Add the egg and beat just until blended. Reduce speed to low and add the dry ingredients to the creamed mixture gradually, mixing just until combined.
Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross pattern on the cookies, flattening them slightly.
Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
Nutritional values are based on one cookie
CALORIES: 111KCALFAT: 5GSATURATED FAT: 1GCHOLESTEROL: 4MGSODIUM: 100MGPOTASSIUM: 54MGCARBOHYDRATES: 13GSUGAR: 8GPROTEIN: 2GVITAMIN A: 10%CALCIUM: 12%IRON: 0.5%