In between finishing my manuscript and photos for my next cookbook, I’ve made several batches of these amazing peanut butter cookies from Snackable Bakes, the new cookbook from Jessie Sheehan.
Jessie’s cookies are perfectly peanut buttery, with crisp edges and a tender, chewy center. They remind me of a peanut butter cookie you’d expect from a bakery, yet they’re easy to make at home.
Using shortening in cookie recipes:
You’ll notice the recipe calls for shortening, such as Crisco. It’s an important ingredient because it really helps the cookies keep their shape, and I’m guessing adds to those beautiful cracks on the surface.
What makes peanut butter cookies chewy?
This recipe is different from an old fashioned crisp, peanut butter cookie in that granulated sugar makes the edges crisp, while a high percentage of brown sugar makes for a chewy center. I wouldn’t recommend adjusting the sugar amounts called for, as they are an important piece of the texture of the cookie.
Double salting makes peanut butter cookies better.
Peanut butter and salt are the perfect marriage, and by using salt in the dough and flaky salt on the top, the peanut butter flavor is deepened even further.
Can you freeze peanut butter cookie dough?
Yes! Freezing the dough works very well, and allows you to make a few cookies at a time whenever you get the craving. To freeze, scoop individual dough balls onto a cookie sheet or tray. Place tray in freezer and allow dough to freeze for 4-6 hours, then transfer dough balls to a plastic storage bag. By freezing the dough balls individually they won’t stick together.
More Cookie Recipes:
Perfectly Chewy Peanut Butter Cookies
- ¼ cup [48 g] vegetable shortening such as Crisco
- ¾ cup [169 g] unsalted butter melted
- 1 ½ cup [300 g] packed light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs, cold
- 1 cup [255 g] smooth peanut butter like Jif or Skippy, not all-natural
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon fine salt
- 2 1/3 cup [325 g] all-purpose flour
- 1 cup [200 g] granulated sugar for rolling
- Flaky sea salt for sprinkling
- Heat the oven to 375F [190C]. Line three baking sheets with parchment paper.
- Place the shortening in a large bowl. Pour the melted butter over the top and whisk until the shortening melts (if there are still a few little solid bits of shortening, don’t worry). Whisk in the brown sugar and vanilla, and then the eggs, one at a time, and, finally, the peanut butter. Sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each addition. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
- Pour the granulated sugar into a shallow bowl. Portion the (very soft and sticky) dough using a ¼ cup portion scoop or measuring cup and nudge each ball of dough around in the sugar before placing it on the prepared baking sheets. You should be able to fit about 6 per sheet. Sprinkle with the flaky sea salt and bake cookies one sheet at a time for 14 to 16 minutes, rotating the pan halfway through baking, until the tops are puffed and crinkly and the cookies are just beginning to brown around the edges.
- Once removed from the oven, gently press each cookie with a spatula to flatten. Repeat the with remaining dough. Let the cookies cool to room temperature before eating (or don’t…). Keep the cookies in an airtight container at room temperature for up to 3 days.