Gigantic Melt in Your Mouth Crispy Peanut Butter Cookies
These Gigantic Melt in Your Mouth Crispy Peanut Butter Cookies bake up big, crisp around the edges, tender in the middle, and full of rich Jif peanut butter flavor. Butter-flavored shortening gives them their delicate, sandy, melt-away texture.
Ingredients
- 1 cup butter-flavored Crisco shortening
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla extract or just pour in a good teaspoon
- 2 large eggs beaten
- 1 cup Jif peanut butter plus an extra little hunk if desired
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- milk a little, for dipping the fork
- granulated sugar for a very light dusting before baking, optional
Instructions
- Preheat the oven to 350°F and set out ungreased air-bake cookie sheets, or use regular cookie sheets lined with parchment without greasing them.
- Add the butter-flavored shortening, granulated sugar, brown sugar, and vanilla to the bowl of a stand mixer and cream them together until combined.
- Add the beaten eggs and beat thoroughly so the mixture blends evenly.
- Stir in the Jif peanut butter, adding a small extra scoop if desired, and mix until the dough looks smooth, thick, and well combined.
- In another bowl, combine the all-purpose flour, baking soda, and salt, and give them a quick stir with a fork or whisk.
- Gradually add the dry ingredients to the creamed mixture, mixing until everything is combined and scraping the sides and bottom of the bowl as needed.
- Use a large spring-loaded scoop or big ice cream scoop to portion the thick dough, placing 6 level scoops on each ungreased cookie sheet with room to spread.
- Dip the back of a fork in milk and press each dough ball into a noticeable crisscross design, dipping the fork again as needed so it does not drag through the dough.
- If desired, sprinkle the tiniest bit of granulated sugar over the tops before baking.
- Bake at 350°F for exactly 14 minutes, using a timer and not second-guessing them if they are not dramatically brown when they come out.
- Let the cookies cool on the baking sheet for at least 5 minutes, then transfer them to a wire rack and let them cool completely.
Notes
Once fully cool, store the cookies in a large airtight container at room temperature for several days, preferably standing on their edges rather than piled flat. To freeze, place parchment between cookies in a freezer-safe container and thaw on the counter; if warming one, microwave for only a few seconds so it does not lose its crispness.
Nutrition
Calories: 377kcal
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