Sadie's Peanut Butter Cookies
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
These have a light and crispy texture thanks to the shortening. Butter won't give you the same results, unfortunately. For best results, use a mixture of shortening and butter.
  • 4 oz (114 grams) unsalted butter
  • 1/2 cup (100 grams) non-hydrogenated shortening or leaf lard (114 grams)
  • 1 cup (280 grams) peanut butter
  • 1 cup (200 grams) brown sugar
  • 1 cup (190 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) baking soda
  • 1/2 teaspoon (2 ml) salt
  • 1 cup (114 grams) cake flour
  • 1 cup (135 grams) all purpose flour
  • 1/2 cup lightly salted peanuts, chopped – (big handful)
  1. Cream butter, shortening (or lard), peanut butter, and both sugars together in a mixing bowl. Add eggs and beat until combined. Beat in the vanilla, followed by the soda and salt – make sure there are no lumps of stray soda. Stir in the cake flour, then stir in the all purpose flour, followed by the chopped nuts.
  2. Chill the dough for about an hour.
  3. Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment if you want.
  4. Shape dough into large balls (golf ball size) – a little smaller) and place cookie sheets. The cookies spread a bit, so leave room between the balls. Bake for 13 - 15 minutes or until lightly browned around the edges. The centers may seem a bit underdone at this point, but they will firm up. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.
"First United Church, Waterloo, 1942"
Recipe by Cookie Madness at