Name: Old-Fashioned Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup shortening; 1 cup peanut butter; 1 cup sugar; 1 cup packed brown sugar; 3 large Eggland's Best eggs, room temperature; 3 cups all-purpose flour; 2 teaspoons baking soda; 1/4 teaspoon salt

My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin

Old-Fashioned Peanut Butter Cookies

shortening

peanut butter

sugar

brown sugar

Eggland's Best eggs, room temperature

all-purpose flour

baking soda

salt

These are fabulous and, like many have said, it's very much like the one I got from my mother; she got from her mother. One thing I wanted to add (and emphasizing too that the natural peanut butter is a must!)  and that is that the shortening I've always used in this recipe is butter (note:  "butter" not margarine! sorry to harp, but I see so many people making that mistake these days)  - This imparts a good, old-timey flavor to the cookies that's hard to miss and easy to love!

OMGosh, these are FANTASTIC! My hubby went nutso for them. Thank you!

<p>Awful.  No PB flavor. Waste of ingredients.  Did you even try this recipe?</p>

looks like Carol has a little trouble reading titles : "The Secret Cookie Recipes Grandma (Almost) Wouldn’t Share" ..Grandma didn't have the leisurely life we all enjoy today. Grandma's had grit and courage, and the best recipes were made to fill a stomach that has been working all day. This "Classic Recipe" Rocks! Mmmmm very tasty, make sure you read the recipe, and use the amount of peanut butter that the "recipe" calls for "1 Cup". Roll them in sugar also, like one commenter mentioned.Mmmmm

My go to peanut butter cookie recipe, easy to put together and they taste great.  To Carol that complained about the recipe on March 18, 2020, not sure what recipe you were referring to, this one uses 1 full cup of peanut butter, you insisted the 1/2 cup should be increased to 3/4 cup, read the recipe.  I'm sure you can find a peanut butter cookie recipe that uses 3/4 cup of peanut butter, 1/2 cup of sugar and butter, go make those, leave our tried and true recipe alone.

I don't understand the low ratings. These are clearly labeled as "Old Fashioned" and the description says it's a recipe from 1942! It's not like you're going to plop the kids down with a whole plate full anyway! I've been looking for recipes from this time period, like something my grandmother would make. These are definitely what I remember. Thank you so much for this, we love them!

Based on comments of others I reduced flour by half cup and added a half cup of peanut powder. Cookies were crispy and peanutty just the way I like them.

Great recipe sounds like the same one I have used for years and everyone loves them. I do add vanilla though. To Jan from an August 15, 2019 comment, you said you have a Tea Cake recipe from your grandmother. I have being looking for one because my Mother made these but never have out the recipe.

I have made these cookies for at least 58 years and they are imprinted on my brain the only thing that's different for me is it always asked for vanilla . I went ahead and put it in as it was already imprinted thank you. Oh yeah I added marijuana oil too that worked out very well

Have not tried this particular recipe although looks very good.  A difference that has been used in my family as long as I can remember is to substitute bacon drippings for part of the shortening.

This is almost exactly the cookie recipe I was given by my homemaking teacher back in the late 1960s, my recipe adds vanilla.

The cookie itself was perfect consistency but there just wasn’t enough peanut butter flavor :( I also used 1C of Jif

I love this recipe!  It has replaced the one that I have used for many years. This recipe makes a lot for just the two of us, so I roll the dough into balls and freeze on a baking sheet, and store them in a freezer bag.  When we want fresh cookies, I take out just what we need, thaw on a baking sheet while the oven preheats, and bake as usual!

I gave this 3 stars just so I could make a comment.  This was a recipe handed down from her grandmother so take into consideration that peanut butter has changed a LOT!  When I was a child my parents bought peanut butter that separated and had to be stirred up before eating.  I was not a fan of peanut butter as a child for that very reason.  Peanut butter is homogenized now to keep it from separating so there are ingredients that were not there when this recipe was written.  I'm not a fan of crisp cookies so I probably won't make this but I know a lot of people that do like crisp cookies.  I have my grandmother's Tea Cake recipe that she probably got from her grandmother, very early 1900s.  It makes a lot and requires a strong arm to work up but I keep it because it was hers.

Delish!  I used creamy pb and rolled and wrapped them so I could slice and bake.  They worked out great.  My husband wanted more chewy but I thought they were good.  I may try them again and not roll them, to see if the consistency is any different.  I did use Crisco shortening and the dough came together really nice.

These peanut butter cookies are delicious.  I added chocolate chips to them and flattened them with a fork dipped in sugar and did a criss-cross pattern on top.  They would be great without the chips, as well.

Just completed baking last batch&ended up with 53 cookies. used a variety of squashing methods from slotted spoon/tenderizer/potato masher/spatula.made exactly as directed even bought the huge tub of buttered flavored Crisco . thought 3 eggs was excessive as well and wondered why no vanilla but wanted to review on 'this' recipe not a version of it by subbing out.they're very tender which I love&think that's what shortening does, love butter but think that makes a greasy feeling on tongue sometimes.these are very good cookies, agree with many others that say wish it had a punched up flavor of  peanut butter because it lacked that plus a little too sweet for me.love the story behind this recipe-thank you so much for posting recipe&storyDublinLad, I had to giggle when I saw you're in Canada but bought American peanut butter for your recipe. I purposely go to Canada several times a year specifically to buy Canadian peanut butter, all varieties&BRANDS excluding crunchy cause we're not fond of crunchy peanut butter-I have turned many Americans into LOVING Canadian peanut butter it is JUST SO MUCH BETTER in EVERY WAY.

These turned out PERFECT! he best I have ever made. I took them to a tailgate party this Sat. and they were all gone in a few minutes.I followed the recipe exactly using Butter Flavor Crisco and XL All Natural eggs and Jif Crunchy PB.  I am making them again this weeknd for another tailgate party.  It made 42 the size of a DVD!!!

Very good! Some crunch and some chewiness.

My family is now eating the second batch of these I've made this week, & it's only Wednesday.  I took some of them to a few residents of a senior housing facility, & they were requesting more the next day.  Easy to make, definitely use 1 1/2 cups of peanut butter, all time favorite!

https://videodam.tmbi.com/wp-content/uploads/2020/04/Ld0G9Mos-Uot7Fvi8.mp4

Check out this video for how to make Old Fashioned Peanut Butter Cookies

Old-Fashioned Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 3

Author : Taste of Home

Ingredients

Instructions

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