Grandmoma Hopson'S Peanut Butter Cookies
Classic peanut butter cookies with a rich, nutty flavor and crispy edges, perfect for peanut lovers and ideal for a quick, satisfying treat.
Ingredients
Instructions
- Cream together the sugar and shortening.
- Add the beaten egg to the mixture.
- Stir in the peanut butter.
- Sift the flour and soda, then add to the mixture.
- Add vanilla extract and mix well.
- Pinch off small pieces of the dough.
- Place the pieces on a greased baking sheet and flatten with a fork.
- Bake at 375°F until the cookies are done.
Tips & Substitutions
For a creamier texture, use natural peanut butter instead of processed varieties. If you're out of shortening, a 1:1 substitution with unsalted butter works well. For added flavor, consider mixing in chocolate chips or chopped nuts. To reduce sugar, you can decrease the white and brown sugar by 1/4 cup combined without significantly affecting the recipe. These cookies can also be made gluten-free by substituting the flour with a gluten-free blend.
Serving Suggestions
These peanut butter cookies are delightful on their own but can be served with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with a slice of Kentucky Cole Slaw for a sweet and savory snack platter. Consider presenting them alongside a fruit platter or with a warm cup of coffee for a cozy afternoon break.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top bag for up to three months. To reheat, pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F for a few minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmoma Hopson'S Peanut Butter Cookies contains roughly 193 calories, with 3g protein, 14g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without eggs?
Yes, you can replace the egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients while keeping the cookies moist and delicious.
Why did my cookies come out too dry?
Dry cookies can result from overbaking or too much flour. Ensure you accurately measure the flour and check for doneness a minute or two before the suggested baking time. The cookies should be slightly soft in the center when you take them out; they will firm up as they cool.
Can I freeze the dough before baking?
Absolutely! You can shape the dough into balls, freeze them on a baking sheet, and then transfer them to a zip-top bag. When ready to bake, just add a couple of extra minutes to the baking time for perfectly fresh cookies anytime.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).