Ingredients (~16 large cookies)
- 1/4 cup vegetable shortening (like Crisco)
- 3/4 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 1 Tbsp pure vanilla extract
- 2 large eggs, cold
- 1 cup smooth peanut butter (like Jif or Skippy, not all-natural)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp fine salt
- 2 1/3 cups all-purpose flour
- 1 cup granulated sugar, for rolling
- Flaky sea salt, for sprinkling
Make the Dough
Heat the oven to 375°F. Line three large baking sheets with parchment paper.
Place the shortening in a large bowl. Pour the hot melted butter over the top and whisk until the shortening melts. A few small, solid bits of shortening are fine.
Whisk in the brown sugar and vanilla. Add the cold eggs, one at a time, whisking well after each. Finally, whisk in the peanut butter until combined.
Sprinkle the baking soda, baking powder, and fine salt into the bowl, one at a time, whisking vigorously after each addition.
Add the flour and use a flexible spatula to fold the mixture, scraping the bottom of the bowl, until the last streak of flour disappears. The dough will be very soft and sticky.
Portion and Bake
Pour the granulated sugar into a shallow bowl.
Portion the dough using a 1/4 cup measuring cup. Nudge each ball of dough into the sugar and roll it around to coat. Place the coated balls on the prepared baking sheets, about 6 per sheet.
Sprinkle the tops with flaky sea salt.
Bake one sheet at a time for ~14-16 minutes, rotating the pan halfway through. The cookies are done when the tops are puffed, crinkly, and just beginning to brown around the edges.
Once you remove the pan from the oven, gently press each cookie with a flat spatula to flatten them slightly. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
Chewy Peanut Butter Cookies
Ingredients
- 1/4 cup vegetable shortening like Crisco
- 3/4 cup unsalted butter melted
- 1 1/2 cups light brown sugar packed
- 1 Tbsp pure vanilla extract
- 2 large eggs cold
- 1 cup smooth peanut butter like Jif or Skippy, not all-natural
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp fine salt
- 2 1/3 cups all-purpose flour
- 1 cup granulated sugar for rolling
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Melt shortening and butter together in a large bowl, whisking until combined.
- Whisk in brown sugar, vanilla, eggs, and peanut butter until smooth.
- Add baking soda, baking powder, and salt, whisking vigorously.
- Fold in flour until just combined.
- Roll dough balls in granulated sugar and place on baking sheets.
- Sprinkle with flaky sea salt.
- Bake 14-16 minutes, rotating pan halfway through, until tops are puffed and edges brown.
- Press cookies flat with spatula immediately after removing from oven.
- Cool on baking sheet for a few minutes before transferring to wire rack.
