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School Lunch Cookies

School Lunchroom Peanut Butter Cookies

Fat and crumbly chocolate chip peanut butter cookies similar to the ones that used to be served in school cafeterias.
Course Dessert
Cuisine American
Keyword school cafeteria
Prep Time 10 minutes
Cook Time 10 minutes
Dough Chilling Time Optional 2 hours
Total Time 2 hours 20 minutes
Servings 32
Cost 5


  • 1 1/2 cups all-purpose flour, weigh OR sift before measuring (210 grams for butter version, 200 grams for shortening version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter (softened) OR 1/2 cup shortening (230 grams butter 100 grams shortening)**
  • 1/2 cup creamy peanut butter (130 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1/2 cup sugar (100 grams)
  • 1 large egg (54 grams)
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips
  • 1/2 cup peanut butter chips optional
  • sea salt and coarse sugar garnish


  • Preheat oven to 375 degrees F. or skip this if you plan to chill the dough. I recommend chilling the dough.
  • In a bowl, mix together the flour, baking soda and salt. Set aside.
  • In a large bowl, using an electric mixer, beat the butter, peanut butter, both sugars until creamy.
  • Stir in the egg and vanilla. When fully blended, stir in the flour mixture, followed by the chips.
  • Using a rounded tablespoon or a medium size cookie scoop, drop onto the parchment paper covered baking sheets or better yet, put them on a plate lined with plastic wrap and chill the dough balls for a few hours until ready to bake (or just bake one "can;'t wait cookie" and chill the rest of the dough for later.
  • Bake one sheet at a time for 10 to 12 minutes (check at 8 if you made your cookies smaller or if your oven runs hot).
  • Let the cookies cool and serve.


There's a big difference in the amount of shortening vs. butter.  If you use shortening, 1/2 cup will work fine.  If you use butter, you can use double the amount and get really rich, crumbly, cookies.