Peanut Butter Cookies(Makes 3 Dozen)
Chewy, nutty peanut butter cookies with a melt-in-your-mouth texture, perfect for satisfying sweet cravings and enjoyed by all ages, especially peanut butter lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Combine peanut butter, shortening, brown sugar, milk, and vanilla in a large bowl.
- Beat at medium speed with an electric mixer until well blended.
- Add egg; beat just until blended.
- Combine flour, salt, and baking soda in a separate bowl.
- Add to the creamed mixture at low speed until just blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Flatten each cookie with a fork.
- Bake for 7 to 8 minutes, until set and beginning to brown.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter. If you're out of shortening, you can substitute it with an equal amount of unsalted butter, although it may alter the texture slightly. To enhance the cookies, try adding chocolate chips or chopped nuts. Make sure not to overbake them for a chewy texture.
Serving Suggestions
These peanut butter cookies are delightful on their own or served alongside a glass of cold milk. For an indulgent treat, pair them with a scoop of vanilla ice cream. They also complement well with coffee or tea for an afternoon snack. For a fun twist, try them with a drizzle of chocolate or as part of a dessert platter with other American recipes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To reheat, place cookies in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cookies(Makes 3 Dozen) contains roughly 158 calories, with 2g protein, 16g carbohydrates, and 9g 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 use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter for creamy in this recipe. It will add a nice texture to the cookies. Just keep in mind that the cookies will have a more pronounced peanut butter flavor with the added crunch.
What should I do if my dough is too dry?
If your dough seems too dry, you can add a little extra milk, one teaspoon at a time, until it reaches the desired consistency. Be careful not to add too much at once, as this could make the cookies overly soft.
How can I make these cookies gluten-free?
To make these peanut butter cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on them while baking.
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).