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Nutrition Facts
Serving Size 1 (34g) Recipe makes 36 servings
Calories 167
Calories from Fat 86		(51%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 141mg		5%
Potassium 79mg		2%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 0.6g	2%
	Sugars 12.1g
Protein 2.9g		5%
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Big Grandma's Best Peanut Butter Cookies

Recipe #66703 | 27 min | 15 min prep | add private note

⁽¹⁸³⁾ RATE IT NOW Print Recipe

By: LiisaN
Jul 15, 2003

This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!

SERVES 36 , 3 dozen cookies (change servings and units)

Ingredients

1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter (Skippy)
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)

Directions

1
Cream together the sugars, Crisco, peanut butter.
2
Add the eggs and vanilla.
3
Sift the dry ingredients together and add gradually until blended well.
4
Roll into tablespoon size balls.
5
Roll cookie dough balls into sugar.
6
Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
7
Bake at 350° oven for 11-13 minutes.

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Featured Reviews for This Recipe

From: marisk

On Nov 20, 2009

I've made these twice now. Following the recipe exactly as written the first time (delicious but way too sweet for me). The second time (today) I made a double batch ... making a few changes. I cut both sugars to 3/4 cup each and didn't pack the brown sugar, plus I used half regular Crisco (didn't have butter flavored) and 1/2 butter. I also increased the vanilla extract and I did need the extra flour you suggested. As an added treat ... 1+ cups semi-sweet mini chocolate chips. I made these for a thank you gift for our hospital IT Techs to thank them for all the patient help they've given me whenever I called them. Even the one pan that came out a lot darker than the rest tasted delicious ... hehehe,I usually keep the dark ones in case they taste burnt Thank you for sharing this wonderful recipe ... nice and chewy on the inside and just enough crisp on the outside. Other than cutting the sugar even more I will be making these again!

0 people found this review helpful

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From: aronsinvest

On Nov 18, 2009

I asked my husband how many stars he shoved the cookie in his mouth and held up 10 fingers. I would say these are terrific. I did not have Crisco so used 1/2 butter and 1/2 margarine. Thanks for posting this. Justine

0 people found this review helpful

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From: fat-sissy

On Aug 10, 2005

This is the best peanut butter cookie ever. The only thing I did differently was used half butter and half crisco. I won a blue ribbon at the fair. This dough keeps very well in fridge if you don't want to bake all the cookies at once.

33 people found this review helpful

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From: Femmesss

On Jul 21, 2004

YUM! This takes the place of my old recipe. I love these cookies..Words to discribe them: Chewy inside, crunchier outside, flatter, light colored, peanut buttery!! Everything i've been looking for, where have you been all my life!? Thanks!

23 people found this review helpful

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