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My all time favorite peanut butter cookie!
I freeze the cookies, then take out what I want to eat.
Ingredients
- 1 cup Crisco All-Vegetable Shortening
- 1 cup creamy peanut butter (See *Note)
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour, sifted
- 3 teaspoons baking soda
- 1 teaspoon salt
Directions
- In a bowl cream together, the shortening, peanut butter, granulated sugar and powdered sugar.
- Beat in eggs and vanilla extract.
- Add the sifted flour, baking soda and salt. Then gradually add to the creamy mixture. Beat well.
- Using a teaspoon, drop cookie dough onto ungreased cookie sheet.
- Flatten cookie dough with a floured fork, and bake in a 350°F oven for 12 to 15 minutes.
- Remove cookie sheet from oven, and place cookies on a cooling rack to allow cookies to cool completely.
- *Note: When I made these cookies, I didn’t have regular peanut butter, but I did have a jar of Kroger’s Honey Creamy Roasted Peanut Butter Spread, as well as, a jar of Kroger’s Honey Crunchy Roasted Peanut Butter. So I used a bit of each in the cookies. Also, I did refrigerate the cookie dough for an hour or two, before placing the cookie dough on baking sheets. I also baked my cookies on Pampered Chef Baking Stones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 67 servings | |
| Calories 84 | |
| Calories from Fat 45 | 54% |
| Total Fat 5.14g | 6% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 1.02g | |
| Cholesterol 6mg | 2% |
| Sodium 111mg | 5% |
| Potassium 29mg | 1% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.01g | 3% |
| Protein 1.4g | 2% |
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