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Nancy Fuller Peanut Butter Cookies

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 24 cookies
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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 


  1. Line 3 rimmed sheet trays with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 degrees F.
  6. 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.