Mom’s Peanut Butter Cookies Recipe
When I was a little girl I used to spend a lot of time helping my Mom and Great Aunt in the kitchen. Before I was 13 years old I could cook an entire meal by myself. I enjoy cooking but I love to bake even more…especially homemade cookies and sweet breads!
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I’ve been using my Mom’s recipe for decades when it comes to making homemade peanut butter cookies. You’ll want to use creamy peanut butter, not chunky when making this recipe. Since I’m always looking to save time…I don’t bother with the cross-hatching pattern using a fork on the top of each cookie. I just drop them and bake. These are “puffy” cookies, not the traditional flat-style that typically fall a part. That’s why we love them!
Mom’s Peanut Butter Cookies Recipe
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 medium egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
additional granulated sugar
non-stick baking spray
Preheat oven to 375 degrees F. Lightly spray baking sheet with non-stick baking spray, set aside.
In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the egg, milk and vanilla extract until all ingredients are combined.
In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together.
Form the cookie dough into 1-inch diameter balls. Roll each ball into a little bit of the additional granulated sugar. Place the balls onto the baking sheet and slightly flatten them. Bake in a preheated 375 degree F oven for 8-10 minutes or until done. Remove from oven and transfer to a wire rack for cooling. Once cookies are cooled store them in an airtight container.
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