The best peanut butter cookie recipe ever.
| 3/4 | cup sugar |
| 3/4 | cup brown sugar |
| 3/4 | cup vegetable shortening |
| 3/4 | cup peanut butter, creamy |
| 2 | eggs |
| 1 3/4 | cups flour |
| 2 | teaspoons baking soda |
| 1/4 | teaspoon salt |
- Combine the sugars, shortening and peanut butter. Blend until light and fluffy.
- Add one egg. Blend thoroughly.
- Add the other egg. Blend thoroughly.
- In a seperate bowl, sift together flour, baking soda and salt, thoroughly combining.
- Combine the dry ingredients with the wet, blending thoroughly. After a point, this will need to be done by hand.
- Divide into 36 equally sized balls. These can be baked @ 350 degrees Fahrenheit until done. Watch them carefully, this can be anywhere from 5 to 20 minutes depending on your oven.
- Oh, and be sure to flatten them slightly before you bake them. You can do it with a fork if you want those cool fork marks.
- The dough also freezes well, you can just put all the balls in a freezer bag in one layer. They won't even really stick together. You can just remove however many you need, allow them to thaw for 30 minutes at room temperature or an hour in the refrigerator, then bake them as needed.
Dessert, American, Bake, Vegetarian
| Nutrition Facts | ||||||
Serving Size 25.7g |
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Amount Per Serving |
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Calories 123 Calories from Fat
66 |
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% Daily Value* |
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Total Fat
7.3g 11%
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Saturated Fat
1.9g 10%
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Cholesterol
10mg 3%
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Sodium
118mg 5%
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Total Carbohydrates
12.7g 4%
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Dietary Fiber
0.4g 2%
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Sugars
7.5g |
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Protein
2.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Bad points |
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