These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.

  • Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.

  • Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.

  • For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

Nutrition Facts

173 calories; 9.7 g total fat; 10 mg cholesterol; 138 mg sodium. 19.6 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/06/2003
Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls DEFINITELY decrease the baking time. I baked them for only 10 minutes and they turned out quite dark and very crunchy. If I use this recipe again I may try baking them for only 7 to 9 minutes. Also when I first looked at this recipe I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie I will probably go back to my old recipe. Yet if you like a crunchy cookie this recipe may just fit the bill. Read More
(64)

Most helpful critical review

Rating: 3 stars
02/10/2004
I made these last night for practice and they came out nicely but I would only give 3 stars because I had to follow the review before this: omit the water add vanilla and reduce the sugar. They came out a bit too doughy so I would reduce the flour to 2 - 1 34 cup because I like stickier peanut butter cookies. Read More
(9)
119 Ratings
  • 5 star values: 80
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
12/06/2003
Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls DEFINITELY decrease the baking time. I baked them for only 10 minutes and they turned out quite dark and very crunchy. If I use this recipe again I may try baking them for only 7 to 9 minutes. Also when I first looked at this recipe I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie I will probably go back to my old recipe. Yet if you like a crunchy cookie this recipe may just fit the bill. Read More
(64)
Rating: 4 stars
12/06/2003
Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls DEFINITELY decrease the baking time. I baked them for only 10 minutes and they turned out quite dark and very crunchy. If I use this recipe again I may try baking them for only 7 to 9 minutes. Also when I first looked at this recipe I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie I will probably go back to my old recipe. Yet if you like a crunchy cookie this recipe may just fit the bill. Read More
(64)
Rating: 5 stars
01/20/2004
This is a great recipe for use with a cookie press. As I normally do with cookie recipes...I reduced the sugar(s) to 3/4 cup (each) omitted the water and added 1 teaspoon of vanilla instead. I used the 7 point star mold and pressed an oversized chocolate chip in the center of each before baking...for only 8 minutes. The cookies came out perfect and they really do melt in your mouth! (P.S. I became a member at allrecipes.com just so that I could review this recipe!) Read More
(38)
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Rating: 5 stars
12/19/2003
These cookies are delicious. It was nice to have a peanut butter cookie recipe for the cookie press. They were a big hit for the holidays. Plus they freeze beautifully. Read More
(31)
Rating: 5 stars
12/16/2007
I am in love with this cookie! I was wanting to try something other than a traditional spritz cookie this christmas and I love peanut butter so I gave this a try. I followed the recipe exactly except used margarine instead of shortening and I only baked for 10 minutes exactly. They were chewy and soft and WONDERFUL. So depsite all the reviews and the posters insistence that these aren't a chewy cookie mine turned out perfect. Perhaps it was the shorter baking time. I highly recommend this cookie. Read More
(17)
Rating: 5 stars
05/03/2005
They really do melt in your mouth. Husband loves these cookies. I have made them a few times. They are great everytime very easy to make.. Only thing different I did was omit the water and added 2 teaspoons of vanilla.. Thanks for a great recipe!!! Read More
(13)
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Rating: 4 stars
01/11/2011
These were really good my hubby loves peanut butter cookies of any kind and he really loved these. I did cut the flower just a little to make them a bit crispier and less fluffy but other than that I stuck with the recipe. I made two batches and froze the rest. Read More
(13)
Rating: 3 stars
02/10/2004
I made these last night for practice and they came out nicely but I would only give 3 stars because I had to follow the review before this: omit the water add vanilla and reduce the sugar. They came out a bit too doughy so I would reduce the flour to 2 - 1 34 cup because I like stickier peanut butter cookies. Read More
(9)
Rating: 5 stars
11/21/2007
What a nice change from spritz for the cookie press! The 8 minutes was perfect in the oven. Read More
(9)
Rating: 5 stars
01/17/2007
These were the first thing I made with my new cookie press and they were really good - not too sweet easy to press quick to bake. The recipe made a million and I turned half of them into sandwich cookies with peanut butter and marshmallow cream. So good! Read More
(9)