Chewy Peanut Butter Cookies
These peanut butter cookies have crisp edges and a tender, chewy center that reminds you of bakery cookies. Double salting with flaky salt on top deepens the peanut butter flavor even more.
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.
Notes
Use smooth, commercial peanut butter for best results.