Prep time: 25 mins | Serves: 16 large cookies
Peanut buttery and delightfully sweet cookies that you can easily and quickly up using a few simple ingredients. If you love peanut butter as I do, I am pretty sure that you’ll enjoy these crispy and melt-in-your-mouth cookies. I always use Jif peanut butter because I just love the brand. You can experiment on what peanut butter suits your taste. And I used a big scoop to make these monster peanut butter cookies and I never settle for only a batch because I know it’ll never be enough!
Ingredients
1 cup butter flavoured Crisco shortening
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract (just pour it in)
2 Eggs, beaten
1 cup Jif peanut butter (I put an extra hunk in)
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
HOW TO MAKE CRISPY PEANUT BUTTER COOKIES
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a stand mixer, cream the shortenings, sugars, and vanilla extract. Add in the beaten eggs and mix well. Now, add in the peanut butter and stir well.
Step 3: Whisk the dry ingredients, then add to the creamed mixture. Stir until incorporated.
Step 4: On an ungreased air bake cookie sheets, place 6 level scoops of the batter using a big scoop. To create a crisscross design, press each ball using the back of a fork dipped in milk.
Step 5: Place in the preheated oven and bake for about 14 minutes.
Step 6: When done, remove from the oven and allow the cookies to cool for at least 5 minutes on the cookie sheets. Move the cookies to a wire cooling rack after to cool completely.
Step 7: Then, store the completely cooled cookies standing up in a large airtight container.
Ingredients
- 1 cup butter flavoured Crisco shortening
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla extract (just pour it in)
- 2 Eggs, beaten
- 1 cup Jif peanut butter (I put an extra hunk in)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a stand mixer, cream the shortenings, sugars, and vanilla extract. Add in the beaten eggs and mix well. Now, add in the peanut butter and stir well.
Step 3: Whisk the dry ingredients, then add to the creamed mixture. Stir until incorporated.
Step 4: On an ungreased air bake cookie sheets, place 6 level scoops of the batter using a big scoop. To create a crisscross design, press each ball using the back of a fork dipped in milk.
Step 5: Place in the preheated oven and bake for about 14 minutes.
Step 6: When done, remove from the oven and allow the cookies to cool for at least 5 minutes on the cookie sheets. Move the cookies to a wire cooling rack after to cool completely.
Step 7: Then, store the completely cooled cookies standing up in a large airtight container.
