Ingredients
- 1 cup shortening Crisco is recommended
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 4 teaspoons baking powder
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- Preheat oven to 350°F. Line two cookie sheets with parchment paper or leave ungreased.
- Combine the shortening, granulated sugar, brown sugar, eggs, peanut butter, and vanilla in a large mixing bowl.
- Add the flour and baking powder and mix everything together until the dough is thick, smooth, and uniform. It will be a stiff, solid dough.
- Use a cookie scoop or large spoon to portion the dough onto the cookie sheets, leaving about 2 inches between cookies.
- Press the back of a fork into each cookie twice — once each direction — to make the classic crisscross pattern, flattening the cookie as you go.
- Bake at 350°F for 10 to 12 minutes, until the edges are golden brown and just starting to crisp. The centers will look slightly underdone — that's the goal.
- Let the cookies cool on the pan for 1 minute before transferring to a wire rack to finish cooling.
Nutrition
Video
Notes
Use creamy, conventional supermarket-style peanut butter (Jif, Skippy, etc.) — not natural peanut butter where the oil separates.
Don't reduce the baking powder. The full 4 teaspoons (1 tablespoon + 1 teaspoon) is what gives these cookies their lift and tender center.
Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 2 months.
The dough holds in the fridge for 2-3 days — let it sit at room temperature 10 minutes before scooping.
