Peanut Butter Cookies

  • Prep 25 min
  • Total 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, 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


  • 1

    Mix sugars, peanut butter, shortening, butter and egg in large bowl.

    If you’re wondering why we use both butter and shortening, it’s because each plays an important role in the cookie. Butter adds a rich, wonderful flavor, of course. Shortening has less flavor, but a higher melting point, so it gives peanut butter cookies more structure, ensuring they spread less and have a great texture.

  • 2

    Stir in remaining ingredients.

    The best way to accurately measure flour is to give it a quick stir and then spoon it into the measuring cup. You’ll want to fill it to heaping and then sweep the excess off the top with the flat edge of a butter knife.

    Be careful not to overmix here — you want the dough to stay light and fluffy, and overmixing can result in a tough cookie.

  • 3

    Cover and refrigerate about 2 hours or until firm.

    Refrigerating the dough will give it more structure so the cookies spread less and hold their fork marks through baking. Cooling the dough also ensures that all of the ingredients are the same temperature: they’ll bake more evenly and the flavors will meld beautifully.

  • 4
    Heat oven to 375°F.
  • 5

    Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet.

    You can also line cookie sheets with parchment paper, which will make cleanup super easy after your baking project.

  • 6
    Flatten in crisscross pattern with fork dipped into sugar.
  • 7
    Bake 9 to 10 minutes or until light golden brown.
  • 8

    Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

    Once cookies are completely cooled, store them in an airtight container on the kitchen counter for up to 5 days.

  • There is nothing better than a fresh from the oven peanut butter cookie served with a glass of cold milk. Treat yourself today!
  • Let your cookie sheets cool between batches. Adding cookie dough to a hot cookie sheet can cause the cookies to spread too much.
  • Be sure to measure the flour carefully. Too much flour will make what should be a light, chewy cookie denser and more cake-like. Too little flour and your cookies will turn out more flat and crispy.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
6 g
Saturated Fat
1 g
5 mg
100 mg
50 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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