Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon baking powder

  4. 1/4 teaspoon kosher or coarse salt

  5. 1 cup dark brown sugar, firmly packed

  6. 1 cup granulated sugar

  7. 1/2 cup vegetable shortening

  8. 1/2 cup butter, softened

  9. 2 large eggs

  10. 1 cup smooth peanut butter*

  11. 1 1/2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 375 °F (190 °C) . In medium bowl combine flour, baking soda, baking powder and salt. Mix well and set aside. Cream sugars, shortening and margarine in a large bowl using an electric mixer at medium speed until texture is fluffy and light in color. Add eggs, peanut butter and vanilla; continue to beat an additional 3 minutes. Add flour mixture and stir by hand until just mixed. Form heaping tablespoon-size balls and place 2-inches apart onto an ungreased baking sheet. With a fork dipped in flour, gently press a criss-cross pattern on top of each cookie. Bake on top shelf of oven for 10 to 12 minutes, turning sheet around halfway through baking time to ensure even browning. Transfer cookies immediately to wire cookie racks to cool.


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