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


 

A Funny Story About These Cookies

I have to share a story about these cookies because it still makes me laugh.

One hunting season, our neighbor stopped by while the guys were sitting around drinking beer. Let’s just say he was feeling pretty good by the time he arrived.

These cookies are huge — about six inches across. Meanwhile, a typical shirt pocket is only about four inches wide.

While he was talking to my husband, completely focused on the conversation, he kept trying to slide one of these giant cookies into my husband’s shirt pocket.

He never looked down once. He just kept talking and pushing that cookie toward the pocket… again and again.

Of course, the cookie never came close to fitting.

By this point, the other guys were laughing so hard they could barely breathe, but he had no idea why. Just imagine watching someone seriously try to stuff a six-inch cookie into a four-inch pocket without ever noticing.

It was priceless.

Ingredients

  • 1 cup butter-flavored shortening

  • 1 cup granulated sugar

  • 1 cup firmly packed brown sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs, beaten

  • 1 cup peanut butter (JIF works best — I usually add a little extra)

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

How to Make Peggi’s Giant Peanut Butter Cookies

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, cream together the shortening, granulated sugar, brown sugar, and vanilla until smooth.

  3. Add the beaten eggs and mix thoroughly.

  4. Stir in the peanut butter until fully combined.

  5. In a separate bowl, combine the flour, baking soda, and salt.

  6. Gradually mix the dry ingredients into the peanut butter mixture until a dough forms.

  7. Using a large scoop, place six level scoops of dough on an ungreased cookie sheet.

  8. Press each dough ball with the back of a fork to create the classic crisscross pattern. Dip the fork in milk instead of flour to give the cookies an extra crispy texture.

  9. Bake at 350°F for exactly 14 minutes. Setting a timer helps keep them perfect.

  10. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

For storage, stand the cookies upright in a large airtight container so they don’t press down on each other.