Go Back

Peggi’s Gigantic Melt-in-Your-Mouth Crispy Peanut Butter Cookies

These cookies aren't your typical peanut butter cookies; they're big, exquisitely golden, and crisp on the edges, yet they still melt in your mouth with each bite. Peggi, a baking queen and close friend, is the source of this recipe; her cookies are legendary in our group. I promise that in the more than 30 years that she has been making these, they have never kept in a cookie jar for longer than a day.
Print Recipe Pin Recipe
Course: Baking, Dessert, Snack, Treat
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup butter-flavored Crisco shortening
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs beaten
  • 1 cup Jif peanut butter feel free to add a bit extra if you like it rich
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Method
 

Preheat the oven:
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
Mix the wet ingredients:
  1. In a large mixing bowl, cream together the butter-flavored Crisco shortening, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and beaten eggs, and mix well.
Add the peanut butter:
  1. Stir in the peanut butter until fully incorporated and smooth.
Combine dry ingredients:
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
Mix dry into wet:
  1. Gradually add the dry ingredients to the peanut butter mixture, stirring until everything is just combined and a dough forms.
Shape the cookies:
  1. Scoop large spoonfuls of dough (about 2 tablespoons each) and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Flatten slightly:
  1. Gently press each ball down with the back of a fork, making a crisscross pattern.
Bake:
  1. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
Cool:
  1. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  2. Enjoy!