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Nutrition Facts
Serving Size 1 cookies 25g Recipe makes 36 cookies)
Calories 111
Calories from Fat 52		(46%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 105mg		4%
Potassium 72mg		2%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 0.5g	1%
	Sugars 7.9g
Protein 2.2g		4%
how is this calculated?

Irresistible Peanut Butter Cookies

Recipe #810 | 23 min | 15 min prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

By: Angel Villanueva
Aug 12, 1999

36 cookies (change servings and units)

Ingredients

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cups brown sugar, firmly packed
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Directions

1
Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
2
Beat at medium speed of electric mixer until well-blended.
3
Combine flour, salt and baking soda.
4
Add to creamed mixture at low speed.
5
Mix just until blended.
6
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
7
Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
8
Cool 2 minutes on baking sheet before removing to cooling rack.

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Browse similar recipes by category

Course > Desserts > Cookies & Brownies > Drop
Main Ingredient > Fruit > Nuts
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Oven
Preparation > Number of Servings

Featured Reviews for This Recipe

From: PKG

On Nov 17, 2009

This is so soft, yummy and moist and bursting with peanut butter flavor. Will not change a thing--this is the only peanut butter cookie I will make from now on!

0 people found this review helpful

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From: Tamaretta

On Oct 18, 2009

I too thought these cookies were amazing and wouldn't change a thing! (except the fat and calories of course). I was out of shortening and used all butter - worked fine. Thanks for posting!

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From: spatchcock

On Jul 25, 2002

It's about time I rated these ,I suppose. I've had this recipe for over a year and I've probably made them six or seven times--they are really wonderful. I just happened to make them a couple of days ago, only to have BF's friends come over to watch the tour de france and eat them all!!! These are great--smaller cookies and really good flavor. The best ones I've made! (Note: I used margarine instead of shortening).

16 people found this review helpful

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From: Lara H

On Oct 26, 2004

Otis Spunkmeyer move over! I made a double batch of these adding 1 1/2 tsp of cinnamon because I love the added depth it gives. I used a small cookie scoop and only got 5 dozen cookies so I guess I made them a little larger than the recipe called for and they took just over 8 minutes to cook. I also formed all the dough into cookies and then flash froze 2 dozen before putting them in freezer bags in groups of 6. I wrote the type, date and cooking instructions on the outside. The frozen ones have been as good as the fresh.