The past few weeks I’ve been doing quite a bit of baking. In fact, the majority of my posts on Vine have been 6 second baking videos!  Baking a sweet treat while the baby is sleeping has been a fun way to relax a bit. I decided rather than only recording for Vine, I would document my baking process for a classic recipe like these irresitably soft peanut butter cookies with photos to share with you. There is nothing fancy or complicated about this recipe, but sometimes the best things are simple!


1/2 cup granulated sugar
1/2 cup packed brown sugar

1/4 cup shortening (butter flavored sticks are usually what i prefer for this)

1/4 cup butter (softened)

1 egg

1/2 creamy peanut butter

1 1/4 all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt



Cream sugars, shortening, & butter. Mix in peanut butter and egg.
Stir in dry ingredients until just combined. Cover and refrigerate for approximately 2 hours.
Scoop ( I use this 1 Tablespoon Cookie Scoop) refrigerated dough onto cookie sheets.*
Roll dough into balls.

*I cover my cookie sheets with Silpats  and have had great success with them. If you have not invested in Silpats, parchment paper will do just the trick. I highly recommend these methods especially if you are using non-stick baking sheets.


Dip fork into sugar  and press dough balls creating a cross hatch design.

Bake cookies at 375 degrees for approximately 9 to 10 minutes (ovens vary).

Remove from cookie sheet, place on cooling rack.



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