Description

These Old-Fashioned Peanut Butter Cookies taste just like the ones Grandma baked, soft in the center, lightly crisp around the edges, and full of rich peanut butter flavor. A simple, nostalgic Southern cookie that’s perfect for after-school treats, holiday tins, or anytime your kitchen needs a little homemade comfort.

Ingredients

¼ cup shortening
¼ cup butter, softened
¾ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 ½ teaspoons pure vanilla extract
2 tablespoons milk
1 cup creamy peanut butter
1¼ cups all-purpose flour, sifted, then measured
1 teaspoon baking soda
¼ teaspoon salt
Optional: Extra granulated sugar for rolling

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together shortening, butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and milk; beat until smooth.
Blend in the peanut butter until fully combined.
In a separate bowl, sift together flour, baking soda, and salt.
Gradually add the dry ingredients to the peanut butter mixture, mixing just until blended.
Roll dough into 1-inch balls. (Optional: roll each in granulated sugar for that classic sparkle.)
Flatten each cookie with a fork in a crisscross pattern. (After flattening with a fork, I pop them in the freezer for about 10 minutes. This keeps the cookies from spreading out too much.)
- The crisscross helps the dense dough bake evenly and gives the cookies their signature look.
Bake for 9–11 minutes, until the edges are set and lightly golden.
Cool on a baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

How to Store and Freeze

Let cookies cool completely before storing. Keep them in an airtight container at room temperature for up to a week.

To freeze, layer them between sheets of wax paper in a sealed container or freezer bag. You can also freeze unbaked dough balls. Just thaw slightly before baking.