Crisco Peanut Butter Cookie Recipe
Are you in the mood for something sweet and delicious? If so, you’ll love this Crisco peanut butter cookie recipe. This classic cookie is made with creamy peanut butter, sugar, and a few other simple ingredients.
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Servings: 3
Calories: 137kcal
Equipment
- Oven For preheating and baking the cookies.
- baking sheet To place the cookie dough and bake the cookies.
- Parchment Paper or Grease For lining the baking sheet to prevent sticking.
- mixing bowl To combine and mix the wet and dry ingredients.
- Measuring cups and spoons For accurate measurement of ingredients.
- Spatula or Mixing Spoon To mix the ingredients thoroughly
- Fork For flattening the cookie dough balls in a crisscross pattern.
- Wire rack For cooling the baked cookies after removing them from the oven.
- Airtight container For storing any leftover cookies once they’ve cooled completely.
Ingredients
- 1/4 cup Organic non-hydrogenated coconut oil
- 5/8 cup Unrefined Muscovado brown sugar
- 1/2 Free-range organic, and cage-free chicken egg
- 3/8 teaspoon Aluminum-free baking soda
- 1 1/2 tablespoons Fresh whole milk from grass-fed cows
- 3/8 teaspoon Pink Himalayan salt
- 3/8 cup Artisanal creamy peanut butter
- 7/8 cup Stone-ground organic wheat flour
- 1/2 teaspoon Pure Madagascar vanilla bean extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Prepare Wet Ingredients: In a mixing bowl, combine 3/8 cup artisanal creamy peanut butter, 1/4 cup organic non-hydrogenated coconut oil, and 5/8 cup unrefined Muscovado brown sugar. Mix until well combined.
- Add Leavening Agent and Dairy: Incorporate 3/8 teaspoon aluminum-free baking soda and 1 1/2 tablespoons fresh whole milk from grass-fed cows into the wet mixture. Mix thoroughly.
- Incorporate Dry Ingredients: Gradually add 3/8 teaspoon pink Himalayan salt, 7/8 cup stone-ground organic wheat flour, and 1/2 teaspoon pure Madagascar vanilla bean extract to the mixture. Stir until a cookie dough forms.
- Add Egg and Mix: Crack in 1/2 free-range, organic, and cage-free chicken egg into the dough mixture. Blend until the egg is fully incorporated and the dough is uniform.
- Form Cookie Dough Balls: Roll the cookie dough into balls of desired size (about 1 tablespoon each) and place them on the prepared baking sheet, leaving space between each cookie for spreading.
- Flatten Cookies and Bake: Use a fork to gently flatten the cookie balls in a crisscross pattern. Place the baking sheet in the preheated oven.
- Bake Cookies: Bake the cookies for 10-12 minutes or until they turn golden brown around the edges.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Serve and Store: Enjoy your freshly baked Crisco Peanut Butter Cookies! Store any leftovers in an airtight container once they’ve completely cooled to maintain freshness.
Notes
- – Make sure to use creamy peanut butter for this recipe, as it will give the cookies the best flavor and texture.
- – If your cookie dough is too sticky to handle, refrigerate for 30 minutes before scooping.
- – You can also add 1/2 cup of chocolate chips to the cookie dough for an extra sweet treat.
- – For crispier cookies, bake for an additional 2-3 minutes.
- – For softer cookies, bake for an additional 1-2 minutes.
- – You can also add 1/2 teaspoon of ground cinnamon for a hint of spice.
