The Best Peanut Butter Cookies

The Best Peanut Butter Cookies

Makes 24 Cookies

The inspiration for this recipe comes from my Grammy Carl—she was the queen of homemade cookies. They are so good! For a little something extra special, I put a dollop of jelly in the center after baking. While the cookies are still hot, I make an indentation the size of a thumbprint in the center of the cookie, which I fill with jam.


1 cup creamy peanut butter

¾ cup (1½ sticks) unsalted butter, softened

¼ cup vegetable shortening

1¾ cups packed light brown sugar

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

2¾ cups all-purpose flour

1¼ teaspoons baking soda

¼ teaspoon kosher salt, plus more for sprinkling

1 cup peanut butter chips

Any flavor fruit jam – I used Strawberry Rhubarb

PREHEAT THE OVEN to 375°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and shortening and beat on medium speed until light and smooth, about 2 minutes. Add the brown sugar and cream until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed. Whisk the flour, baking soda, and salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips. Use a 2-ounce ice cream scoop and scoop balls of dough onto a baking sheet. Bake the cookies on the middle oven rack on a greased baking sheet for 13 minutes. Transfer cookies to a rack to cool. Don’t forget to make an indentation in your cookies for the jam. Repeat to bake the remaining cookies.

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