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Peanut Butter Cookie Crispies

Updated on August 15, 2016
Alyssa Nichol profile image

Alyssa loves sharing her family's favorite recipes with the world. She is a wife and a mom who enjoys drinking large amounts of coffee.

This recipe comes from my husband's grandma. These cookies were always his favorite growing up and they have become a favorite in our house. They are delicious, crispy, and full of peanut butter flavor!

Here's what you need:

  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 whole eggs
  • 1 cup peanut butter
  • 2 cups sifted flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt

Yield: Approximately 4 dozen cookies

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Thoroughly cream shortening, sugars, and vanilla.
  3. Add eggs, beat.
  4. Stir in peanut butter.
  5. In a separate bowl, sift together flour, salt, and baking soda. Slowly add dry ingredients to creamed mixture, stirring well. I find that after stirring in all of the dry ingredients, it is best to use your hands to kneed the dough and make sure everything is mixed in well.
  6. Drop dough by rounded teaspoons onto a lightly greased cookie sheet.
  7. Press the back of a fork, dipped in flour, onto each dough ball to make a criss-cross.
  8. Bake for 10-12 minutes—until lightly brown.

Enjoy!

These cookies are great for a snack or as dessert. Because they are so filling, you could even have one or two for a quick breakfast on the go!

Tip: these cookies taste even better the day after you bake them!

Try this recipe out, rate it below, and leave a comment to let me know if you liked the cookies!

Rate these cookies!

5 stars from 1 rating of Peanut Butter Cookie Crispies

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    • peachpurple profile image

      peachy 5 months ago from Home Sweet Home

      may i know what kind of shortening is it? butter? margarine?

    • Alyssa Nichol profile image
      Author

      Alyssa 5 months ago from Ohio

      I use all-vegetable shortening (think Crisco) but I would be interested in trying the recipe with butter as a substitute. I wonder how that would alter the taste and consistency.

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