These soft peanut butter cookies are chewy and deliciously addictive and best served with a dollop of raspberry jam! They keep really well and are a hit with kids and adults alike.
Peanut Butter Cookies
Like most children, I grew up addicted to peanut butter sandwiches. These days, one of my favourite ways of consuming peanut butter is in cookie form.
And these peanut butter cookies are simply addictive; they are totally moreish and they taste even better with a dollop of raspberry jam on top.
Why This Recipe Works
- Vegetable shortening gives these peanut butter cookies a lovely soft and melt-in-your-mouth texture.
- Make these cookies in just 15 minutes!
- Serve these cookies with a dollop of raspberry jam for that classic peanut butter and jelly taste.
Peanut Butter Cookie Recipe
This recipe for soft peanut butter cookies comes from the Neiman Marcus Cookbook, one of the many American cookbooks in my collection which I amassed during our two years spent living and working in Chicago.
It is a great recipe to make with the children, especially since an ice-cream scoop is best to handle the soft dough, and the children can easily flatten the cookies with the back of a fork.
How to Make Peanut Butter Cookies
The secret ingredient in this recipe for peanut butter cookies is the vegetable shortening, which gives the cookies a soft and crumbly, melt-in-your-mouth texture.
If you love soft peanut butter cookies, this is the recipe to try! And they are extra delicious with a dollop of raspberry jam.
But a word of warning … the recipes makes 4 dozen peanut butter cookies! But it can be easily halved if you must 😉
More Cookie Recipes
If you are looking for more cookie recipes, you might also like:Print
Soft Peanut Butter Cookies
These peanut butter cookies are soft and chewy, deliciously addictive and best served with a dollop of raspberry jam! They keep really well and are a hit with kids and adults alike.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: Makes about 40–50 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- 1 1/4 cups granulated sugar
- 1 cup light muscovado sugar or light brown sugar
- 1 1/4 cups (250 g) vegetable shortening
- 1 1/2 cups (525 g) smooth (creamy) peanut butter
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 1/2 cups plain flour (all-purpose flour)
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- Preheat the oven to 180°C (350°F) (without fan).
- Place the granulated sugar and brown sugar into the bowl of an electric stand mixer.
- Using the flat-paddle attachment, lightly beat the sugars together to remove any lumps.
- Add the vegetable shortening and peanut butter.
- Beat on medium speed until the mixture is light and smooth.
- Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
- Sift the flour, baking soda, and salt into the bowl.
- Beat on low speed until everything is well incorporated.
- Line a baking tray with non-stick baking paper.
- Using a small ice-cream scoop with about 1 tablespoon capacity, dollop small balls of dough onto the lined baking tray, about 2-3 inches apart.
- Use the back of a fork to gently flatten the balls of dough.
- Bake the cookies for 18-20 minutes, or until they are lightly golden and the edges feel somewhat firm.
- Leave the cookies on the baking tray for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
- Serve as they are, or with a dollop of raspberry jam.
The cookies are best eaten on the same day they are baked, but they keep well in an airtight container or on a cake stand with a glass cover.
This recipe is adapted from Neiman Marcus Cooks.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 1
- Calories: 152
- Sugar: 10.1g
- Sodium: 49.2mg
- Fat: 9.3g
- Carbohydrates: 15.6g
- Protein: 2.7g
- Cholesterol: 7.4mg
This recipe was first published on 7 April 2017. It has been updated with new photos and more comprehensive recipe notes.