Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    18 People
  • VIEWS
    718

Indulge in the comforting embrace of homemade peanut butter cookies, where a delightful chewiness meets the irresistible nutty flavor. This recipe offers a classic treat, perfect for satisfying sweet cravings and sharing moments of joy with loved ones.

Ingridients

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Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    21 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    5 g
  • Sodium
    147 mg
  • Sugar
    24 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large bowl, cream together the brown sugar, granulated sugar, peanut butter, and shortening until light and fluffy. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a small bowl, dissolve the baking soda in the hot water. Add this mixture to the creamed ingredients and stir well to combine. (2 minutes)

Image Step 03
03 Step

Recipe View 3 mins Beat in the eggs one at a time, then gradually add the flour until just combined. Be careful not to overmix. (3 minutes)

Image Step 04
04 Step

Recipe View 10 mins Roll the dough into 1-inch balls and place them on an ungreased cookie sheet, leaving some space between each ball. (10 minutes)

Image Step 05
05 Step

Recipe View 5 mins Using a fork dipped in water, gently press down on each cookie ball to create a criss-cross pattern. (5 minutes)

Image Step 06
06 Step

Recipe View 10 mins Bake in a preheated oven at 350-375 degrees F (175-190 degrees C) for 8-10 minutes, or until the edges are lightly golden brown. (8-10 minutes)

Image Step 07
07 Step

Recipe View 15 mins Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

For a crispier cookie, reduce the shortening to 3/4 cup.
Feel free to add chocolate chips or chopped nuts to the dough for extra flavor and texture.
Store the cooled cookies in an airtight container at room temperature for up to a week.
For a deeper peanut butter flavor, use a crunchy peanut butter.
If you want to make the cookies egg-free, you can substitute each egg with 1/4 cup of applesauce.

Kasey Gulgowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 239 Ratings)
Total Reviews: (5)
  • Gerson Beier

    I followed the recipe exactly and they were so chewy and delicious!

  • Cara Larson

    These cookies are so easy to make and they always turn out perfect!

  • Mazie Johnson

    I made these for a bake sale and they were the first to sell out!

  • Leda Wilderman

    My family loves these! They're gone in a day!

  • Jarred Zulauf

    I added chocolate chips to mine and they were amazing!

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