The crunchier the better. That's my motto.
Some people like soft cookies while others like crunchy cookies. I like both but when it comes to these cookies, I prefer them crunchy. So here’s my Crunchy Peanut Butter Cookies recipe.
What helps make these so crunchy is that I use crunchy peanut butter. You certainly can use whatever type your heart desires but the consistency of the crunchy peanut butter just makes this cookie in my humble opinion.
Ever wonder who invented the peanut butter cookie? I did so I looked it up and found this cool article.
If you are looking for different kinds of cookies, then I strongly suggest you check out my Cookie Jar. I will soon be posting a Low Carb Sugar Free version of these cookies for all you diabetics out there. Stay Tuned!
How to Make Crunchy Peanut Butter Cookies
1- Preheat Oven to 350°F.
2- In a mixing bowl, beat shortening until soft.
3- Gradually add brown sugar and white sugar and blend.
4- Beat in egg, peanut butter, salt, baking soda, and vanilla.
5- Add 1 cup of flour and mix well. Add more flour if needed.
6- Spoon mixture onto a greased baking sheet. Press mixture down using a flour dipped fork.
7- Bake for 12 minutes.
Crunchy Peanut Butter Cookies
- 1/2 Cup Shortening
- 1/2 Cup Light Brown Sugar
- 1/2 Cup White Sugar
- 1 Egg(s)
- 1 Cup Crunchy Peanut Butter
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1/2 Tsp Vanilla Extract
- 1 1/2 Cups All Purpose Flour
how to make this recipe
- Preheat Oven to 350°F.
- In a mixing bowl, beat shortening until soft.
- Gradually add brown sugar and white sugar and blend.
- Beat in egg, peanut butter, salt, baking soda and vanilla.
- Add 1 cup of flour and mix well. Add more flour if needed.
- Spoon mixture onto greased baking sheet. Press mixture down using a flour dipped fork.
- Bake for 12 minutes.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.