Perfect Peanut Butter Cookies

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My favorite cookbook is Betty Crocker’s red and white “New Cookbook,” 1996 edition. All the recipes are delicious except for the harvest beef stew on page 365.  At our house, it’s simply referred to as “The Cookbook” because everything is good.  Except for that stew.  Yuck.

Perfect Peanut Butter Cookies turn out every time. I modify slightly but it’s pretty darn close to the original. Betty C is always right.  Enjoy!

Perfect Peanut Butter Cookies

Makes 48 cookies


  • 1 C white sugar
  • 1 C packed brown sugar
  • 1 C chunky peanut butter
  • 1/2 C shortening (Use the shortening sticks…  much easier)
  • 1/2 C stick butter, softened
  • 2 eggs
  • 2 1/2 C flour
  • 1 1/2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • Optional: 2 C roasted, salted peanuts (if you use these, reduce salt to 1/2 t)
  • Optional: 2 C chocolate chips
  • White sugar for dusting


Heat oven to 375.  Line cookie sheets with parchment paper.

Combine sugar, grown sugar, peanut butter, shortening, butter and egg in large bowl.  I recommend using a stand mixer.

Add flour, baking soda, baking powder and salt.  Mix thoroughly.

Roll dough into balls.  Roll in sugar.  Place on cookie sheet and use fork to stamp a crisscross pattern.  Space evenly, they do spread some while baking.

Feeling creative?  Use a glass with a textured bottom, a cookie stamp or a potato masher.

Bake 9-12 mins until light brown.  Cook then remove from cookie sheet.  While hot, sprinkle more sugar on top.  Makes 36 ish cookies.

From Betty Crocker’s New Cookbook, 1996 edition, page 121


Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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