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Sadie's Peanut Butter Cookies

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 32
Author: Cookie Madness


  • 4 oz 114 grams unsalted butter
  • 1/2 cup 100 grams non-hydrogenated shortening or leaf lard (114 grams)
  • 1 cup 260 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)


  • 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.
  • Chill the dough for about an hour.
  • Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment or just use nonstick sheets and don't lined them with anything.
  • Using a medium size cookie scoop, scoop out about 32 balls of dough and arrange 2 1/2 inches apart on baking sheets. You can leave them as balls or you can use a fork and make a criss-cross pattern.
  • Bake for 12 - 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.


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