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Classic Soft Peanut Butter Cookies

Classic Soft Peanut Butter Cookies
These Classic Soft Peanut Butter Cookies are a taste of nostalgia. The texture is reminiscent of the peanut butter cookies I adored as a girl and incidentally were my very first baking project when I was barely 10 years old. They’re packed with plenty of creamy peanut butter and the dreamy dough can be prepared a day or two in advance for a time saver. Store prepared dough chilled until you’re ready to bake a fresh batch to enjoy with a tall glass of milk.

Classic Soft Peanut Butter Cookies
Servings 36
Author Melissa Sperka

  • 2 cups creamy peanut butter
  • 1/2 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 1/3 cup heavy cream
  • 1 Tbsp pure vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
  2. In a medium-size mixing bowl cream together the peanut butter, butter, shortening, brown sugar, granulated sugar and cream until fully combined.
  3. Add the eggs one at a time beating well after each addition.
  4. In a separate bowl, sift together the flour, baking soda and salt.
  5. Lower the speed of the mixer adding the sifted dry ingredients gradually beating just until combined. Stop and scrape the sides of the bowl as needed.
  6. Using a 2 oz ice cream scoop to drop rounded dough onto the cookie sheet placing at least 2-inches apart. Use a fork to flatten the tops in a crisscross pattern.
  7. Bake for 12 -14 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully move to a cooling rack to cool completely.
  8. Store at room temperature tightly sealed