Peanut Butter Cookies

10-12 dozen servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
5.0/5 (2)
Peanut Butter Cookies
These were always a wonderful after school snack growing up in Louisiana. Classic peanut butter cookies with that signature fork-pressed pattern, made with creamy peanut butter, brown sugar, and just the right amount of sweetness. Perfect for cookie jars and lunchboxes.

Ingredients

10-12 dozen servings
  • 1 cup shortening
  • 1/2 tsp salt
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar firmly packed
  • 2 eggs well beaten
  • 1 tbsp milk
  • 2 cups sifted plain flour
  • 1/2 tsp baking soda

Step-by-Step Instructions

  1. Preheat oven to 325°F. Grease cookie sheets or line with parchment paper.
  2. Combine shortening, salt, and peanut butter and mix well. Gradually add sugar and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well.
  3. Sift together the flour and baking soda. Blend with first mixture until well combined.
  4. Drop the dough by teaspoonfuls onto greased cookie sheets or roll the dough into balls 3/4 to 1 inch in diameter.
  5. Place on cookie sheet, press lightly with a fork to flatten and create the classic crisscross pattern.
  6. Bake at 325°F for 15-20 minutes until edges are lightly golden. Let cool on cookie sheet for 2-3 minutes before transferring to a wire rack.

Common Problems and Solutions

Q: Why are my cookies spreading too much?

A: Make sure your shortening is at room temperature, not melted. If the dough seems too soft, chill it for 30 minutes before shaping. Also ensure your oven is fully preheated to 325°F.

Q: Can I make the dough ahead of time?

A: Absolutely! The dough keeps well in the refrigerator for up to 3 days, or you can freeze it for up to 3 months. Let it come to room temperature for easier shaping.

Q: Why didn't my cookies get the crisscross pattern?

A: Press firmly enough with the fork tines to make clear marks, but not so hard you flatten the cookies completely. Dipping the fork in sugar between presses helps prevent sticking and makes prettier marks.

Tips and Techniques

For extra flavor, try using crunchy peanut butter instead of smooth. The cookies freeze beautifully—layer them between parchment paper in an airtight container for up to 3 months. This recipe makes a large batch (10-12 dozen), perfect for sharing or freezing half the dough for later.

Ingredient Substitutions

  • shortening: butter or coconut oil
  • brown sugar: all white sugar
  • peanut butter: almond butter or sunflower seed butter

Equipment Needed

  • mixing bowl
  • electric mixer or wooden spoon
  • cookie sheets
  • fork
  • wire cooling rack
  • parchment paper (optional)

Historical Context

Peanut butter cookies became popular in the United States in the early 1900s, but the signature fork crisscross pattern didn’t appear in recipes until the 1930s. In Louisiana, these simple cookies were a staple for school lunches and after-school snacks because peanut butter was affordable and the recipe was nearly foolproof.