This traditional-style peanut butter cookie is an old-time favorite.
1¼ cups unbleached all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 4 tablespoons unsalted butter, cut into 8 pieces and at room temperature 4 tablespoons shortening (preferably non-hydrogenated) 3 tablespoons packed light brown sugar 3 tablespoons granulated sugar ¾ cup peanut butter (creamy, but not natural) 1 teaspoon pure vanilla extract 2 large eggs, at room temperature
Nutritional information per cookie: Calories 24 (59% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g • chol. 4mg • sod. 27mg • calc. 6mg • fiber 0g
Preheat oven to 350°F. Put the flour, baking soda, baking powder, and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter, shortening and sugars. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Mix in the peanut butter until combined. Mix in the vanilla and then the eggs, one at a time, until completely combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc*, as instructed on page 2. Load the cookie dough to the MAX fill line. Press the cookie dough out onto an ungreased/unlined baking pan, about 1 inch apart. Bake in preheated oven for about 10 to 12 minutes, until just set. Cool cookies before removing from pan. *Note: Due to the consistency of this cookie dough, we recommend using discs 3, 4, 5, 6 or 10.
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