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.
(Recipe modified on 1/20/24.)
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.
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.”
This recipe uses shortening instead of butter for the dough. Now, I must admit that sometimes I want to use butter, instead. If you find yourself in such a place (or maybe you’re just low on shortening and want to save it to make pie pastry) here is a delicious Peanut Butter Cookie that uses butter. Both recipes are quite delicious and have merits all their own.
More Peanut Butter Cookie Recipes to Try
- Chocolate Peanut Butter Oatmeal Cookies
- Peanut Butter Oatmeal Toffee Cookies
- Chocolate Peanut Butter Cookies
- Peanut Butter Treats
Ingredients for Joan’s Peanut Butter Cookies
(See the full recipe at the bottom of this post.)
- 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
Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350 degrees.
Line two baking sheets with parchment paper or silicone baking mats.
Place 1/2 cup granulated sugar in a small bowl to use later for dipping.
Prepare the Cookie Dough
In a large mixing bowl, cream together the vegetable shortening, granulated sugar and brown sugar until fluffy. Add to the the 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 each in the bowl of granulated sugar set aside for dipping.
If I want to ensure that my cookies are all the same size, I will use Vollrath Dishers to scoop the dough. Black, size 30 (1 oz) or Red, size 24 (1.3 oz.) Either one of these will turn out bakery-style sized cookies perfect for this recipe.
Place balls on prepared cookie sheets, about an inch apart. Make crisscross indentions on each cookie with a fork.
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.
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.
Joan's Peanut Butter Cookies
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
- 1/2 cup granulated 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. Line two baking sheets with parchment paper or silicone baking mats.
- Place 1/2 cup of granulated sugar in a small bowl to use later for dipping.
Prepare the Cookie Dough
- 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.
Form and Bake Cookies
- Using your hands, roll spoonfuls of dough into walnut sized balls and roll in the granulated sugar. Place on prepared baking sheets about an inch apart. (If using a cookie scoop, use one that is 1 oz or 1.3 oz.)
- 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.
Yummy. Once in a while I like to bake cookies too. Thanks for the recipe!
Have a great day Deborah!
Thanks for stopping by, Jacqueline! We made a bunch of these at Christmas but now they're gone and I'm thinking it's time to make more. LOL – Enjoy!