I've tried many different peanut butter cookie recipes but my family still likes this one the best!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

83.7 calories; 1.7 g protein; 10 g carbohydrates; 4 mg cholesterol; 78.1 mg sodium. Full Nutrition

Reviews (492)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
I just made these cookies last night and they are almost gone already. I followed one reviewer's suggestion of substituting the 1 1/4 cup brown sugar for 1 cup brown sugar, 1/3 cup white sugar and then used a full cup of peanut butter and real butter instead of shortening. I also baked the cookies at 350 like most people suggested for about 10 minutes. I only made about 12 cookies from the batch (I like them pretty big) and I flattened the balls of dough out and pressed them with a fork before I baked them. They are undoubtedly the best PB cookies I've ever had. I'm making another batch tonight to share with my family! Follow the substitutions and I GUARANTEE you won't be disappointed!! Read More
(282)

Most helpful critical review

Rating: 1 stars
11/14/2003
Oh my goodness!! I am an avid cookie baker and have never used that much vanilla in a recipe and I know why! Those were the most disgusting and revolting peanut butter cookies I have ever had the chance to taste. My dog did not even like them! If anyone is thinking about making the "Delicious Peanut Butter Cookies " know that they are anything BUT delicious. I recommend using more peanut butter and much less vanilla! Thank you and have a super day! Read More
(49)
600 Ratings
  • 5 star values: 361
  • 4 star values: 156
  • 3 star values: 43
  • 2 star values: 21
  • 1 star values: 19
Rating: 5 stars
01/09/2004
I just made these cookies last night and they are almost gone already. I followed one reviewer's suggestion of substituting the 1 1/4 cup brown sugar for 1 cup brown sugar, 1/3 cup white sugar and then used a full cup of peanut butter and real butter instead of shortening. I also baked the cookies at 350 like most people suggested for about 10 minutes. I only made about 12 cookies from the batch (I like them pretty big) and I flattened the balls of dough out and pressed them with a fork before I baked them. They are undoubtedly the best PB cookies I've ever had. I'm making another batch tonight to share with my family! Follow the substitutions and I GUARANTEE you won't be disappointed!! Read More
(282)
Rating: 5 stars
01/09/2004
As the daughter of a french pastry chef and the granddaughter of an old world cookie connoiseur, I'm trained in the art of seperating the immaculate cookie from the rubbish cookie. These, friends, are immaculate cookies. I made two batches- one regular, and one with chopped peanuts, and both are delicious. Read More
(244)
Rating: 5 stars
12/10/2003
The BEST peanut butter cookie EVER. I modified the recipe though. I used 1 c. brown sugar and 1/3 c. white sugar. Also, used 1 c. peanut butter and replaced 1/4 c. of the shortening with butter. So moist and chewy and DELISH!!! To the people that think they are dry, you are baking them too long... Read More
(156)
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Rating: 5 stars
12/10/2003
Wow having trouble typing cause my hands are full of cookies. Loved this recipe. I replaced the shortening with a 1/2 cup of butter and also increased the peanut butter to 1 full cup. I've been trying to make peanut butter cookies for years and always found them hard and dry these ones were soft and moist. I will definitely be making these again. Thank you Carla for sharing this recipe with us. Read More
(63)
Rating: 5 stars
04/28/2003
these are wonderful. theyre still soo soft and chewy two days later!! oh i used a full cup of peanut butter and replaced the shortening with butter (did not have shortening).. still turned out great!! Read More
(50)
Rating: 1 stars
11/13/2003
Oh my goodness!! I am an avid cookie baker and have never used that much vanilla in a recipe and I know why! Those were the most disgusting and revolting peanut butter cookies I have ever had the chance to taste. My dog did not even like them! If anyone is thinking about making the "Delicious Peanut Butter Cookies " know that they are anything BUT delicious. I recommend using more peanut butter and much less vanilla! Thank you and have a super day! Read More
(49)
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Rating: 5 stars
12/24/2003
This is nearly identical to the recipe I have used for the past 10 years...1/2 a T. less vanilla and always use butter flavor crisco...bake at 375 for 8 minutes and never over...cool for at least 5 minutes on the cookie sheet before transferring to a cooling rack. I have never had bad luck doing this and the cookies never last 3 days in my household with the recipe doubled. Read More
(43)
Rating: 5 stars
03/06/2003
Read some other reviews and decided to do 1/4 cup shortening and 1/4 butter along with 1 cup packed brown sugar and 1/3 cup white sugar. Lowered the cooking temp to 350. And it looks like everyone was right! BY FAR THE BEST CHEWY PEANUT BUTTER COOKIES EVER! Read More
(42)
Rating: 3 stars
10/05/2003
As is, these cookies are just OK. Use a whole cup of peanut butter. Turn the oven down to 350. Use less salt. Replace at least half, if not all of the shortening with butter. Flatten them with a fork, or something. Do these things, and you will have very *excellent* PB cookies. Some people just don't like vanilla; or that much vanilla. My family loves vanilla, and a whole tablespoon is a good thing in my opinion. Read More
(39)