Peanut Butter Cookies

Homemade Peanut Butter Cookies can't be beat! These old-fashioned chewy peanut butter cookies are a Christmas favorite and popular year-round.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 135kcal

½ cup (113 grams) butter softened
½ cup (92 grams) vegetable shortening
1 cup (264 grams) creamy peanut butter Jif or Skippy
1 cup (220 grams) packed light brown sugar
¾ cup (150 grams) granulated sugar
2 large eggs
1 teaspoon vanilla
2 ½ cups (300 grams) all-purpose flour spoon into measuring cup and level with back of knife
1 ½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Preheat the oven to 350˚F.
In a large bowl, mix together the butter, shortening, and peanut butter.
Add the brown sugar and granulated sugar. Beat for 2-3 minutes until light in color and fluffy in texture.
Beat in the eggs and vanilla for 1-2 minutes.
In a separate bowl, combine the flour, baking soda, baking powder, and kosher salt. Add to the mixing bowl and stir until combined.
Scoop 9 balls of dough onto a parchment-covered baking sheet using a #40 dough scoop (about 2 tablespoons) and use a fork to flatten the balls making a crosshatch pattern on top.
Bake at 350˚F for 8-11 minutes. Cool for a couple of minutes on the baking sheet and then transfer to a wire rack to cool completely.
Continue scooping the dough and baking the cookies allowing the baking sheets to cool between batches.

Store peanut butter cookies in an airtight container or ziptop bag at room temperature for 3-4 days or in the freezer for 3-4 weeks.