Shortening Peanut Butter Cookies are based on the kind of peanut butter cookies I used to eat in kindergarten. This was some period just after the dark ages — back when homemade food and peanuts were allowed in schools. A time when people used shortening and didn’t know about trans fats.
This recipe is very basic, but it will produce a fairly thick crisp peanut butter criss-cross cookie. The key ingredient is shortening. I use butter flavored used to use butter flavor (don’t really like it anymore) for a little added flavor, but you can use regular if you want. You can also add a bit more peanut butter to intensify the peanut butter flavor, but if you do, the cookies might not be as crisp.
Criss-Cross Peanut Butter Cookies
1/2 cup butter flavored or regular shortening (98 grams))
Generous 1/2 generous peanut butter (140 grams)
1/2 cup granulated sugar (100 grams)
Packed 1/2 cup brown sugar (110 grams)
1 large egg, room temperature
1/2 teaspoon vanilla
1 1/4 cups all-purpose unbleached flour (160 grams)
1 teaspoon baking soda
1/4 teaspoon salt
Some extra peanuts if desired
Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and both sugars. Stir in the egg and vanilla.
Meanwhile, in another bowl, stir together the flour, baking soda and salt, then add that mixture to the peanut butter mixture and stir until incorporated. Add some peanuts (however many you want) if you feel like it.
Shape into small balls about ¾ inch in diameter and place balls a few inches apart on parchment lined cookie sheets. Wet a fork with water and shake off excess. Press the damp fork into cookies and make deep criss-crosses. If fork dries, dampen it again and continue.
Bake for about 10-13 minutes or until golden brown. Remove from cookie sheet and place on a rack to cool.
Makes about 2 ½ dozen
Large Batch in Grams
I almost always make the smaller batch version above, but here’s a printable card with the double batch in grams. The yield will vary depending on how large you make the cookies.
Recipe
Criss-Cross Peanut Butter Cookies (Larger Batch)
Ingredients
- 196 grams shortening (1 cup)
- 280 grams peanut butter (generous cup)
- 200 grams granulated sugar (1 cup)
- 220 grams packed brown sugar (1 cup), can use dark or a mixture of d&l
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 320 grams all-purpose unbleached flour (2 1/2 cups)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Some extra peanuts if desired
Instructions
- Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and both sugars. Stir in the egg and vanilla.
- Meanwhile, in another bowl, stir together the flour, baking soda and salt, then add that mixture to the peanut butter mixture and stir until incorporated. Add some peanuts (however many you want) if you feel like it.
- Shape into small balls about ¾ inch in diameter and place balls a few inches apart on parchment lined cookie sheets. Wet a fork with water and shake off excess. Press the damp fork into cookies and make deep criss-crosses. If fork dries, dampen it again and continue.
- Bake for about 10-13 minutes or until golden brown. Remove from cookie sheet and place on a rack to cool.
Lee
Wow i am getting so many good recipes for cookies , Anna how do you stay so slim with all that baking, ???????lol
Ev
Criss-crosses were done when I was a kid, and that was long before nut allergies were known to be a problem. Whenever I see cookies with the fork markings, I always think of peanut butter cookies.
Roxane
Oh, I also dip my fork in granulated sugar after each criss-cross. Adds a nice little sparkle.
Roxane
I think the criss crosses were to “smash” the cookie so it’d cook more evenly!
Anna
Hi Lucy,
Here’s the cereal cookie.
http://desertculinary.blogspot.com/2005/05/peanut-butter-cereal-cookies.html
lucy
This cookie takes me back to the days.
I was wondering if anyone knew of a peanut butter cookie that was made out of Captain Crunch peanut butter cereal.
Also , another cookie that when you take a bite out of it , you crunch on bits of candy cane. I tried to experiment on a butter cookie and added crushed peppermints, but the candy melted. Anyone out there know these recipies??
Randi
Hey Anna,
There is a PB cook-off thread on Egullet and someone linked to this recipe. I linked to your blog because you made the pillsbury winner.
Abi Jones
I really need to pick up some shortening. We used the butter/shortening combo all the time when I was growing up, but when I first moved out of the house (and especially when I lived in TX), I almost never baked.
Now that that I’m baking again, this recipe has convinced me that the purchase of Crisco is essential. Especially since it doesn’t just come in a tub nowadays.
Claire
I love PB cookies. This recipe looks similar to my grandmother’s, except hers is doubled what yours is. mmm.
Lauren
Mmmmm peanut butter cookies. I might have to add some chocolate chips though. I can’t get enough of the chocolate-peanut butter combination.
Anna, have you ever made the “magic in the middles” from the KA Cookie Companion? I bake for coworkers and those are one of my bestsellers (those and my chocolate chocolate chip cookies), though they are rather time-consuming.