Description
These Homemade Peanut Butter Cookies combine creamy peanut butter with a hint of vanilla and a touch of instant vanilla pudding mix for extra softness. Rolled in granulated sugar and pressed with a classic fork crisscross, these cookies bake to golden perfection with a tender, chewy texture and rich peanut flavor, making them a delightful treat for any occasion.
Ingredients
Scale
Dough Ingredients
- ½ cup butter flavored shortening (room temperature)
- ¾ cup creamy peanut butter
- 1 cup light brown sugar (packed)
- 3.4 oz box instant vanilla pudding mix (unprepared)
- 2 large eggs
- 1 large egg yolk (additional)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Coating
- ½ cup granulated sugar (optional coating)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and set it aside for easy transfer of your cookies.
- Cream Shortening, Peanut Butter, and Sugar: In a large mixing bowl, beat together the butter flavored shortening, creamy peanut butter, and packed light brown sugar until smooth and creamy.
- Add Pudding Mix and Eggs: Add the unprepared instant vanilla pudding powder, the 2 large eggs, the additional egg yolk, and vanilla extract to the creamed mixture. Beat everything on medium speed for about one minute until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients one half cup at a time, mixing until combined after each addition to form a cohesive cookie dough.
- Portion and Shape Dough: Use a medium cookie scoop to portion the dough into balls. Roll each dough ball between your palms to smooth, then roll each ball in granulated sugar for a delicate sweet crust.
- Arrange on Cookie Sheet: Place the sugared dough balls on the prepared cookie sheet, spacing them about two inches apart to allow for spreading while baking.
- Flatten and Create Criss-Cross Pattern: Gently press each dough ball flat using the tines of a fork, making two indented criss-cross marks for the classic peanut butter cookie look and even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 12 minutes, until edges are lightly golden and centers look set but still soft.
- Cool Cookies: Remove cookies from the oven and let them rest on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure shortening and peanut butter are at room temperature to achieve a smooth cream when mixing.
- Rolling the dough balls in granulated sugar is optional but adds a delightful sugary crust.
- Do not overbake; cookies should be soft in the center when you remove them as they will firm up while cooling.
- You can substitute creamy peanut butter with natural peanut butter but expect a denser texture.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cookies, homemade cookies, easy cookie recipe, soft peanut butter cookies, vanilla pudding cookies
