Classic Peanut Butter Cookies
2 hrs 30 min (mostly chilling)Makes 30 cookies
Soft, chewy peanut butter cookies with a crispy-edged crisscross pattern, made with a blend of peanut butter, butter and shortening.
| prepPreheat oven to 375°F / 190°C | ||||||||
| 100 g granulated sugar | Beat sugars, peanut butter, shortening, butter & egg until smooth | Stir in flour, baking soda, baking powder & salt until just combined | Cover & refrigerate 2 hrs until firm | Shape dough into 1 1/4-inch balls, place 3 inches apart on ungreased sheet | Dip fork in sugar, flatten each ball in crisscross pattern | Bake 375°F / 190°C, 9–10 min until light golden brown | Cool 5 min on sheet, transfer to rack | Cool completely, about 30 min, store covered |
| 110 g packed brown sugar | ||||||||
| 130 g peanut butter | ||||||||
| 50 g shortening | ||||||||
| 60 g salted butter, softened | ||||||||
| 1 large egg | ||||||||
| 155 g Gold Medal All Purpose Flour | ||||||||
| 3/4 teaspoon baking soda | ||||||||
| 1/2 teaspoon baking powder | ||||||||
| 1/4 teaspoon salt | ||||||||
| Additional granulated sugar (for dipping) | ||||||||
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