3/4 c Creamy peanut butter 1/2 c Crisco shortening 1 1/4 c Firmly packed brown sugar 3 tb Milk 1 tb Vanilla 1 Egg 1 3/4 c Flour 3/4 ts Salt 3/4 ts Baking soda Recipe by: Crisco Preheat oven to 375F. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely. Makes 3 dozen. -----
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Peanut Butter Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Peanut Butter Cookies. Peanut Butter Cookies are instantly recognizable by their crisscross pattern. They have that 'sweet and salty' flavor combination that make them irresistible.
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How to Make Irresistible Homemade Peanut Butter Cookies | Easy Recipe Tutorial!
Indulge your sweet tooth with this step-by-step guide on making the most delicious homemade peanut butter cookies! In this video, I'll share an easy-to-follow recipe, highlighting key ingredients and essential tips for achieving the perfect balance of chewy and crispy textures. Whether you're a baking enthusiast or a beginner, join me on this delightful journey to create irresistible peanut butter cookies that will have everyone asking for more. Get ready to elevate your cookie game and treat your taste buds to a delightful experience! ????✨ #PeanutButterCookies #Baking #homemadetreats
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Irresistible Peanut Butter Cookies
St. Mary's Women's Basketball player Morgan Pullins, a sophomore and exercise sports science major, showcases her technique on baking peanut butter cookies. As she takes us step by step, Morgan shares background information on why this tasty treat is significant to her personally.
Recipe: • 3/4-cup Jif® Creamy Peanut Butter • 1/2 cup Crisco® All-Vegetable Shortening • 1 1/4 cups firmly packed light brown sugar • 3 tablespoons milk • 1 tablespoon vanilla extract • 1 large egg • 1 3/4 cups Pillsbury BEST® All Purpose flour • 3/4 teaspoon baking soda • 3/4 teaspoon salt
Directions: HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add egg, beating just until blended. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed, mixing just until blended. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork. BAKE 7 to 8 minutes or until set and just beginning to brown. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
Makes 3 dozen
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Irresistible Peanut Butter Tandy Kakes combines a moist vanilla sponge cake, a creamy peanut butter layer, and a rich, semi-sweet melted chocolate that's spread evenly over the top. It's a childhood, classic favorite recipe that's easy to make, and—whether you call them tandy kakes, kandy kakes, or tandy cakes—they are simply out of this world!