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Recipe

Peanut Butter Cookies

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Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please.

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( 479 Ratings)

479 Ratings

5 Stars 74%

4 Stars 10%

3 Stars

2 Stars

1 Stars

Member Reviews ( 149 )

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PREP TIME 25 Min
TOTAL TIME 2 Hr 35 Min
SERVINGS 30

1/2: cup granulated sugar

1/2: cup packed brown sugar

1/2: cup peanut butter

1/4: cup shortening

1/4: cup butter or margarine, softened

1: egg

1 1/4: cups Gold Medal® all-purpose flour

3/4: teaspoon baking soda

1/2: teaspoon baking powder

1/4: teaspoon salt

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1 Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2 Heat oven to 375ºF.
3 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4 Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

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Expert Tips

For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.

Want the perfect bumpy top on your cookies? Wipe off any excess dough and sugar that may collect between the tines of the fork.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 110

(Calories from Fat 55 ),

Total Fat 6 g

(Saturated Fat 1 g,),

Cholesterol 5 mg;
Sodium 100 mg;
Total Carbohydrate 12 g

(Dietary Fiber 0g,

Protein 2 g;

Percent Daily Value*:

Exchanges:

1 Starch;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 149 Reviews View All

Posted 1/14/2013 12:42:03 PM REPORT ABUSE Windbeutel51 said:

Rating:

the cookies turned out perfect...thanks for a great recipe

This reply was: Helpful Inspiring

Posted 1/13/2013 2:35:21 PM REPORT ABUSE marygl said:

Rating:

Best PB cookie recipe ever! I'm too lazy to chill the dough and roll out into little balls, so I just make up the dough, skip chilling it, and immediately use a cookie scoop to make it into rounded teaspoons on a parchment paper-lined cookie sheet. Don't bother to flatten--I just let 'em cook and they come out perfect.

This reply was: Helpful Inspiring