Classic Soft Peanut Butter Cookies
Servings 36 cookies
Calories 215kcal
Ingredients
- 2 cups creamy peanut butter
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar (plus 2 Tbsp for making criss cross pattern)
- 1/3 cup heavy cream
- 1 Tbsp pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium-size mixing bowl use an electric mixer to cream together the peanut butter, butter, shortening, brown sugar, granulated sugar, cream and vanilla until fully combined.
- Lower the speed and add the eggs one at a time beating well after each addition. Stop and scrape the bowl as needed.
- In a separate medium size mixing bowl, use a whisk to sift together the flour, baking soda and salt.
- Lower the speed of the mixer adding the sifted dry ingredients gradually beating just until combined. Stop and scrape the sides of the bowl as needed.
- Using a small cookie scoop or 1 1/2 tablspoon ice cream scoop to drop rounded dough onto the cookie sheet. Place dough at least 2-inches apart. Use a fork dipped in sugar, to flatten the tops in a crisscross pattern. (You'll need about 2 Tbsp additional sugar)
- Bake for 12 -14 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully move to a cooling rack to cool completely.
- Store at room temperature tightly sealed
Nutrition
Serving: 1cookie | Calories: 215kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 190mg | Potassium: 115mg | Fiber: 1g | Sugar: 13g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg