Classic Peanut Butter Cookies

Peanut Butter cookie

This weekend I made homemade peanut butter so that I could make a peanut butter and homemade jam sandwich for lunch this week. After I made the sandwich, I thought a peanut butter cookie would be great and so I set off to find the ingredients. It is already 8:30 on a Sunday night so whatever I make needs to be quick as I am in bed by 9:30 for work.
I have a recipe on the site that I have used over and over but it has shortening. I know shortening can make a bit of difference in baked goods but I wanted to try making it without it. I have made a 3-ingredient cookie for my gluten-free friends and loved the recipe without the shortening. This recipe tastes similar but with more than 3 ingredients. 🙂


  • 1/2 cup of granulated sugar plus some for sprinkling
  • 1/2 cup of light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup of peanut butter (homemade)
  • 1/2 cup of butter (room temperature)
  • 1 egg
  • 1 1/2 cups of self rising flour


  1. Heat oven to 350F.
  2. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 15 minutes.
  3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet lined with silpat.
  4. Flatten in crisscross pattern with fork dipped into sugar.
  5. Bake 7 to 9 minutes or until light golden brown.
  6. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Tara’s Note: I made my vanilla sugar from discarded vanilla beans (from a previous recipe) and used that sugar to sprinkle on top of the cookies. You will see lil bits of vanilla pod/beans on top.


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