Peanut Butter Cookies

Total Time:
1 hr 5 min
15 min
30 min
20 min

24 cookies

  • 1 cup creamy peanut butter
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup vegetable shortening
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • Kosher salt
  • 1 cup peanut butter chips
  • Granulated sugar, for sprinkling
Watch how to make this recipe.
  • Line 3 rimmed sheet trays with parchment paper.

  • Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.

  • Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.

  • Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.

  • Preheat the oven to 375 degrees F.

  • Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

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    This recipe is featured in:

    Ultimate Baking Guide