Joan’s Peanut Butter Cookies

Joan’s Peanut Butter Cookies

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This is a recipe from a lady at our church who made the best cookies. Joan's cookies were always a hit, and they still are one of my favorites when I make them today. Click to Tweet

(Recipe modified with new pictures on 10/21/21)

This is a recipe from a lady at our church who made the best cookies. Joan’s Peanut Butter Cookies were always a hit, and they still are one of my favorites when I make them today.

Joan Marquardt always made big, huge cookies–which went with her great big loving heart. So that’s they way I like to make mine.

Peanut Butter Cookies Decorated with Cookie Press

Also, instead of using the traditional crisscross design made with a fork, I sometimes use special cookie stamps (from Nordic Ware) in hopes that my grandchildren will remember how “grandma used to make them.” 

 

Ingredients Needed to Make Joan’s Peanut Butter Cookies

  • vegetable shortening
  • granulated sugar
  • brown sugar
  • large eggs (2 of them)
  • vanilla extract
  • creamy peanut butter
  • all-purpose flour
  • baking soda
  • baking powder
  • cream of tartar
  • salt
  • sugar for decorating

 

Instructions for Making These Cookies

Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350 degrees.

In large mixing bowl, cream together shortening and sugars until fluffy. Add eggs and vanilla. Spoon in the peanut butter, mixing well.

In a small bowl, mix together flour, baking soda, baking powder, cream of tartar, and salt. Add dry ingredients to the butter mixture. Mix until combined.

Preparing the Cookies for Baking

Using your hands, roll spoonfuls of dough into walnut sized balls and roll in sugar. Place on cookie sheets lined with parchment paper or silicone baking mats. Make crisscross indention on each cookie with a fork.

Making Cookies with Cookie Press

Or if you have a cookie stamp, you may use that for special designs. I like to use my special Cookie Stamps from Nordic Ware. They are made out of cast aluminum with wooden handles and are part of my “cooking heirlooms” that will be handed down to my children and grandchildren one day.

Baked Cookies Placed on Cooling Rack

Depending on how big your cookies are, bake for 10-14 minutes, until golden around the edges. Cool on wire racks. Makes 3-4 dozen.

See more Cookie Recipes Here. See more Peanut Butter Recipes Here.

Recipe for Joan's Peanut Butter Cookies

Joan's Peanut Butter Cookies

This is a recipe from a lady at our church who made the best cookies. Enjoy!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cookies, Creamy Peanut Butter, Snacks
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 24

Equipment

Cookie Stamps
Baking Sheet
Silicone Baking Mat
Cooling Rack

Ingredients

  • 1 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter creamy
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • sugar for dipping

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl, cream together the vegetable shortening, granulated sugar, and brown sugar until fluffy. Add large eggs and vanilla extract. Spoon in the creamy peanut butter, mixing well.
  • In a small bowl, mix together the all-purpose flour, baking soda, baking powder, cream of tartar, and salt.
  • Add dry ingredients to the butter mixture. Mix until combined.
  • Using your hands, roll spoonfuls of dough into walnut sized balls and roll in sugar. Place on baking sheets lined with parchment paper or silicone baking mats.
  • Make crisscross indention on each cookie with a fork. Or if you have a cookie stamp, you may use that for special designs.
  • Depending on how big your cookies are, bake for 10-14 minutes, until golden around the edges. Cool on wire racks. Makes 3-4 dozen.

Nutrition

Calories: 269kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 216mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 23IU | Calcium: 27mg | Iron: 1mg
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