That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate peanut butter cookies items are in stock as of time of publication.
In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Flatten with a fork or meat mallet if desired. Remove to wire racks to cool. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes.
But if you prefer a bolder flavor, choose dark brown sugar. Check out 55 of our most impressive cookie recipes. This post may contain affiliate links. They freeze perfectly so you can always have a stash on hand. Cream butter and peanut butter until smooth. Whip sugar in until it’s light and fluffy!
