These are the best peanut butter cookies.
Mom’s Peanut Butter Cookies
When we married I copied all my Mom’s recipes including this one, although I’ve no memory of her ever making these. We make them when we want crispy peanut butter cookies that melt in your mouth. The sugar and shortening give the crispy goodness and the peanut butter adds the flavor. Be sure to use peanut butter made with real sugar and not high fructose corn syrup. I use Peter Pan, either crunchy or smooth.
Mom’s Peanut Butter Cookies
Cream together:
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
Once well beaten add in:
1/2 cup peanut butter
1 teaspoon vanilla
Beat some more. Mixture should be very light.
Sift together:
3 cups sifted flour
1 teaspoon soda
pinch salt
Add to creamed mixture and mix well. Dough is dry.
Preheat oven to 350. Put two racks in, one near the middle of the oven and the other at the top.
Form balls about 1 inch across and put on ungreased, shiny cookie sheet
Flatten with a fork for a criss cross design.
Bake 6 to 8 minutes.
Start with the pan on the middle shelf, after 4 minutes move the pan to the top shelf and flip it around (use pot holders!) I put an empty sheet on the middle rack when moving the last pan to the top shelf.
Take off the pan and cool on a cut up brown paper bag.
Makes about 68 cookies.
Last week when I made these they were nowhere near done after 8 minutes and took about 12 minutes. Check the cookies after 8 minutes; the tops should be just starting to brown and the bottoms should be brown. I kept a flipper by the oven and checked the bottoms before taking from the oven. These are not good when under baked nor do they keep well.
Store in a tin with tight lid (not that they will last very long).
Mom’s Peanut Butter Cookies in Tin
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