Ingredients

The following ingredients have 4 Servings
  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 cup granulated sugar, plus extra for coating
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 3 cups all-purpose flour
  • ¾ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder

Instruction

  • In a large bowl, use an electric mixer to cream together the shortening and peanut butter. Add brown sugar, granulated sugar, and vanilla extract. Mix until completely combined. Add eggs; beat until fluffy.
  • In a separate bowl, sift together flour, salt, baking soda and baking powder. Gradually add the dry ingredients to the peanut butter mixture; mix until thoroughly combined.
  • Cover the dough and chill in the refrigerator for at least 2 hours.
  • Preheat oven to 375° F. Line baking sheets with parchment paper or silicone mats.
  • Place about ½ cup of additional granulated sugar in a shallow bowl. Using a cookie scoop (about 1 ½ tablespoons), roll dough into balls and coat in sugar. Arrange the dough balls 2-3 inches apart on the prepared baking sheets. Gently flatten each ball by using a fork to make a crisscross design. Bake for 8-10 minutes, or just until the cookies are a light golden brown color, the edges are set, but the centers are still slightly soft. Cool on the baking sheets for about 3-5 more minutes, and then transfer to wire racks to cool completely.