CRISP AND CHEWY PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT
In the mood for homemade cookies? These crisp, chewy treats are a delicious way to show someone you care. “The original treasured recipe is the only one my grandmother wrote down,” says Janet Hall of Clinton, Wisconsin. Freeze any remaining cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before serving.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.
Nutrition Facts : Calories 180 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 21g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
CHEWY PEANUT BUTTER COOKIES RECIPE | ALLRECIPES
These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe.
Provided by Sandi
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
- Stir in the eggs. Add the flour. Roll dough into balls.
- Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.
Nutrition Facts : Calories 345.5 calories, CarbohydrateContent 39.2 g, CholesterolContent 20.7 mg, FatContent 19.3 g, FiberContent 1.3 g, ProteinContent 6.1 g, SaturatedFatContent 4.6 g, SodiumContent 147.3 mg, SugarContent 24.4 g
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- These cookies are also freezer-friendly!
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