Most peanut butter cookie recipes call for butter. However, this recipe calls for shortening, making the cookies softer and chewier than ones made with butter. I have made them both ways, and I prefer the way they turn out with shortening. These cookies are easy to make and do not require chilling time in the refrigerator. If you’re a longtime reader of my blog, you know I’m all for cookie recipes that skip refrigerating the dough.
With simple pantry ingredients, the dough easily comes together in minutes, making this the perfect cookie recipe for your kids to help you with all the holiday baking. Your kids will love rolling the dough into balls, crisscrossing them with a fork, and adding them to a cookie plate for your family and friends.
Must-Make Cookies at Christmastime
- The Best Pfeffernusse Cookies
- Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting
- Biscochitos (Mexican Shortbread Cookies)
- Best Ever White Chocolate Chip Cranberry Oatmeal Cookies
- Chewy Gingersnap Cookies
- Knockoff Swig Sugar Cookies
Step-by-Step Photos for How to Make Classic Peanut Butter Cookies
Frequently Asked Questions about How to Make Classic Peanut Butter Cookies
Can I use crunchy peanut butter in this recipe?
Yes, you can. Using crunchy peanut butter adds a little extra texture to the cookies.
Do you recommend using natural peanut butter?
I do not recommend using the type of natural peanut butter that forms oil on top. It will cause the cookies to spread and lose their shape. However, you can use the “natural” versions of Skippy and Jif, and the cookies will turn out good.
Do I need to chill the dough before baking the cookies?
No, you do not need to chill the dough.
What are good mix-ins for these cookies?
If you choose to add any mix-ins, just scoop the dough out onto the cookie sheet and skip the crisscross fork-print. For a crunchy peanut flavor, you can add 1/2 cup of chopped peanuts. If you are a chocolate peanut butter lover, add up to 1 cup of chocolate chips to the dough. In the alternative, if you love peanut butter, add up to 1 cup of Reese’s Pieces or peanut butter chips.
Can I skip rolling the dough balls in sugar?
If you don’t want to roll the dough balls in sugar, I recommend dipping the fork in sugar or all-purpose flour to make the crisscross pattern. This helps keep the dough from sticking to the fork.
Do I have to use the crisscross pattern?
Whether you use the crisscross pattern or not, these cookies will still turn out great. You can flatten the dough balls with the bottom of a glass if you prefer. You can even just scoop the dough onto the cookie sheet without flattening it. Also, this is a really good recipe if you want to make Peanut Butter Blossoms.
Baker’s Tools:
More Delicious Cookies with Peanut Butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup shortening
- 1 cup creamy peanut butter
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs
- ¼ cup milk
- 3½ cups all-purpose flour
- 2 tsp baking soda
- Extra granulated sugar for rolling
- Preheat the oven to 350 degrees.
- Line a cookie sheet with a silicone mat or parchment paper.
- In a stand mixer or a hand mixer, cream together the brown sugar, granulated sugar, shortening, peanut butter, salt, and vanilla. Mix well for about 1 minute.
- Next, add eggs and milk. Mix until thoroughly combined.
- Add flour and baking soda. Mix until flour is completely incorporated.
- Using a cookie scoop, scoop out the dough and roll it in your hand to make a small ball. Roll the ball in granulated sugar and place 2 inches apart on the prepared cookie sheet.
- Next, flatten the dough ball in a crisscross pattern with a fork.
- Bake for 8-10 minutes at 350 degrees.
- Let cookies rest on the cookie sheet for 1 minute before transferring to a cooling rack.
- Store cookies in a Ziploc bag or an airtight container.
- Enjoy!
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