Marion Cunningham’s Perfect Peanut Butter Cookies

(from taraagacayak’s recipe box)

Source: Alison Needham

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: coffee, cookies, dessert, peanut butter, tea


  • 1 cup shortening
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs, beaten
  • 1 cup chunky peanut butter
  • 2 cups AP flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda


  1. Preheat the oven to 350 degrees and lightly coat cookie sheets with cooking spray.

  2. In the bowl of a stand mixer (or use a large bowl with a hand mixer), beat together the shortening, vanilla extract, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and stir until combined.

  3. Mix in the peanut butter and beat until completely incorporated.

  4. Place flour, salt and baking soda in a small bowl and whisk together. Slowly add flour mixture to the peanut butter mixture, beating after each addition, until evenly mixed.

  5. Roll dough into walnut sized balls and place 2 inches apart on the prepared cookie sheets. Using a fork, make a cross-hatch design on the top, smooshing them so they are about 1/2 inch tall.

  6. Bake for 8-10 minutes, or until lightly golden brown around the edges. Remove from oven and transfer to a rack until they are completely cooled. Store in an air-tight container.

Email to a friend | Print this recipe | Back