These Old Fashioned Peanut Butter Cookies are a homemade classic recipe that are easy to make. They make the perfect snack any time!
Who doesn’t like peanut butter cookies? For me they have that nostalgic feeling and let’s pass that tradition on to our friends and family.
Old Fashioned Peanut Butter Cookies
Back to baking this week with these Old Fashioned Peanut Butter Cookies. I had a craving for some PB cookies and thought I would look through my mom’s handwritten cookbooks to find her recipe. I searched through the stash of notebooks I had but no luck!
So now I’m not sure if her recipe came from a cookbook or one she didn’t happen to write down. After some searching, I came across this recipe that seemed like a winner to me and it was!
I love how soft and chewy these cookies are – I had to really resist eating a big pile, so I sent most of the cookies to work with the DIY Guy – always a good choice for my self-control! And much appreciated by his co-workers.
These classic Old Fashioned Peanut Butter Cookies are always a hit. Keep a supply on hand for after school snacks, dessert or any time!
As I mentioned, I was craving these cookies because they remind me of my mom and how she always had some sort of after school snack for us. It was an anticipated event of the day. We’d come running in the door after getting off the bus, drop our book bags, and head into the kitchen for snack time.
If we got peanut butter cookies, that was the best! Just a little something to tie us over until dinner time – then if we were really lucky we got to have these again for dessert!
What kind of traditions do you remember loving as a kid or what traditions do you want to start for your kids or grandkids?
Go ahead – make a batch and grab an icy cold glass of milk! I’m sure these would be a great hit for the kiddoes for an after school snack!
Ingredients/Items for making these Old Fashioned Peanut Butter Cookies:
- Peanut Butter*
- Vegetable Shortening
- Light Brown Sugar
- Vanilla Extract
- Baking Soda
- Cookie Sheet
- Parchment Paper
*Can you substitute anything for the peanut butter?
Yes, my granddaughter has a peanut butter allergy and I recently made these cookies substituting almond butter. She was thrilled and they turned out delicious.
Do you need to refrigerate the dough?
No, just mix up the ingredients and bake right away. A batch can be ready in about 18 minutes – just let them cook a bit before taking a bite! 🙂
Can you freeze peanut butter cookies?
Yes, these cookies can be frozen up to three months. I find the best way is to lay them singlely with parchment or wax paper between them. DO not stack them or they might stick together. I also place in a freezer bag and try to get as much air out of it as possible.
To defrost, leave on the counter for about 30 minutes.
Can you ship peanut butter cookies?
Yes, you can ship if you follow these some simple steps. Wrap two cookies at a time back to back in plastic wrap and place in a tin.
Be sure the tin is “full” as you don’t want the cookies jostling around against each other. You may want to tuck in tissue paper to take up the space.
Place the tin in a box that can be surrounded by packing peanuts, newspaper or similar so that the tin is snug in the box.
Ship off so the lucky person can enjoy!
Be sure to save this pin to make this recipe later!
- 1 1/4 cup peanut butter
- 1/2 cup shortening
- 1 1/4 cup light brown sugar, packed
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 3/4 cup flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- Preheat oven to 375 and line cookie sheets with parchment paper
- Cream together the peanut butter, shortening, brown sugar, milk and vanilla; mixing well
- Add the egg and beat in until just blended
- In a separate bowl sift together the flour, salt and baking soda
- Slowly add the cream mixture until just blended
- Roll into 1" balls, slightly flatten with your hand then criss-cross with a fork (dip fork in flour to prevent sticking)
- Bake for 8 minutes then cool on cookie sheet for 2 minutes before removing to wire rack to cool completely
- Cookie will firm up a bit when they cool - do not overbake
You can substitute almond butter for those with a peanut butter allergy
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Nutrition Information:Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 385 Total Fat: 23g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 21mg Sodium: 352mg Carbohydrates: 39g Fiber: 2g Sugar: 20g Protein: 8g
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