Peanut Butter Cookies(School Recipe)
These classic peanut butter cookies offer a rich, buttery flavor with a delightful crunch from pressing with a fork. Perfect for peanut butter lovers and easy to make, they suit all ages and occasions, providing a nostalgic treat that’s both sweet and satisfying.
Ingredients
Instructions
- Cream the shortening and sugars in a bowl.
- Add peanut butter and mix well.
- Add beaten eggs and mix thoroughly.
- Stir in the self-rising flour and vanilla until combined.
- Shape the dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
- Press each ball with a fork both ways to create a crisscross pattern.
- Bake at 350°F for 10 minutes or until lightly golden.
- Remove from oven and let cookies cool slightly before transferring.
Tips & Substitutions
For a twist, consider using crunchy peanut butter for added texture. You can substitute the shortening with unsalted butter for a richer flavor, but it may alter the cookie's texture slightly. If you don't have self-rising flour, you can use all-purpose flour and add 2.5 teaspoons of baking powder and a pinch of salt. Always use room temperature ingredients for better mixing.
Serving Suggestions
These peanut butter cookies are delicious on their own, but they also pair beautifully with a glass of milk or a scoop of vanilla ice cream. For a unique treat, serve them alongside a warm cup of hot cocoa or a slice of Orange Raisin Quick Bread (Ultra Low-Fat, Moist And Delicious). They make a great addition to dessert platters for gatherings and holidays.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cookies(School Recipe) contains roughly 329 calories, with 7g protein, 22g carbohydrates, and 23g fat. It is a good source of protein (13% of the Daily Value).
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 eggs with a flaxseed meal mixture or applesauce if you're looking for an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, use 1/4 cup of unsweetened applesauce per egg.
Why are my cookies spreading too much?
If your cookies are spreading excessively, it may be due to the butter or shortening being too warm or melted. Ensure that your dough is well-chilled before baking, and consider using a thicker baking sheet to help maintain the shape during baking.
Can I add chocolate chips to the dough?
Absolutely! Adding chocolate chips is a great way to enhance the flavor. Fold in about a cup of semi-sweet or milk chocolate chips after mixing in the flour. This will create a delightful peanut butter and chocolate combination that kids and adults alike will enjoy.
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).