Cookies
Classic Soft Peanut Butter Cookies
Classic Soft Peanut Butter Cookies
These Classic Soft Peanut Butter Cookies are a taste of nostalgia. The texture is reminiscent of the peanut butter cookies I adored as a girl and incidentally were my very first baking project when I was barely 10 years old. They’re packed with plenty of creamy peanut butter and the dreamy dough can be prepared a day or two in advance for a time saver. Store prepared dough chilled until you’re ready to bake a fresh batch to enjoy with a tall glass of milk.
Classic Soft Peanut Butter Cookies
Servings 36
Author Melissa Sperka
Ingredients
- 2 cups creamy peanut butter
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 1/3 cup heavy cream
- 1 Tbsp pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium-size mixing bowl cream together the peanut butter, butter, shortening, brown sugar, granulated sugar and cream until fully combined.
- Add the eggs one at a time beating well after each addition.
- In a separate bowl, sift together the flour, baking soda and salt.
- Lower the speed of the mixer adding the sifted dry ingredients gradually beating just until combined. Stop and scrape the sides of the bowl as needed.
- Using a 2 oz ice cream scoop to drop rounded dough onto the cookie sheet placing at least 2-inches apart. Use a fork to flatten the tops in a crisscross pattern.
- Bake for 12 -14 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully move to a cooling rack to cool completely.
- Store at room temperature tightly sealed
