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Peanut Butter Cookies

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“I recently found this recipe stuck away in my files it goes back 25 years, it is the best PB cookie around! Add in finely chopped peanuts and/or mini chocolate chips if desired. Plan ahead the dough needs to chill for minimum 2 hours before baking. If you are doubling this recipe prepare two separate recipes in 2 bowls do not double the complete recipe into one bowl, it will effect the texture of the cookie. You will LOVE this cookie, I promise!”
2hrs 10mins
30 cookies (approx)

Ingredients Nutrition


  1. In a large bowl mix together both sugars, peanut butter, shortening, butter, egg and maple extract using an electric mixer on medium speed until well blended.
  2. In a small bowl mix together flour with baking soda, baking powder and salt; add to the creamed mixture until well blended.
  3. Add in peanuts and/or mini chocolate chips (if using) mix to combine.
  4. Cover tightly and refrigerate for a minimum of 2 hours or up to 24 hours.
  5. Heat oven to 375°F.
  6. Grease a large cookie sheet/s.
  7. Shape the dough into about 1-1/4-inch balls.
  8. Place about 3 inches apart on cookie sheet.
  9. Flatten in a crisscross pattern with a fork dipped into sugar.
  10. Bake about 8-10 minutes or until light golden brown.
  11. Cool for about 5 minutes then remove to a wire rack to cool.

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