Peanut Butter Drop Cookies Recipe
This peanut butter drop cookies recipe comes together fast with a simple scoop-and-drop dough. The ingredients are straightforward—peanut butter, brown sugar, and a hint of vanilla for a balanced flavor. In the how-to steps, keep mixing gentle and bake briefly; that helps the cookies set around the edges while staying softly textured in the center.
Ingredients
For the dough
Step-by-Step Method
Preheat and prep
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Cream the fats
Beat the shortening and peanut butter together until smooth and evenly combined.
Add sugar and flavor
Mix in the brown sugar and beat until the mixture looks lighter. Stir in the milk and vanilla.
Mix in the egg
Add the egg and mix just until it’s fully incorporated.
Fold in dry ingredients
Whisk the flour, salt, and baking soda in a separate bowl. Add to the wet mixture in 2–3 additions, stirring only until no dry streaks remain—don’t overmix.
Scoop the cookies
Drop walnut-sized spoonfuls of dough onto the sheet, leaving space between each. If needed, lightly dampen the spoon to tidy the tops.
Bake and cool
Bake for 8 minutes; the edges should look set while the centers may still seem soft. Let them rest on the tray for 5 minutes, then move to a rack to cool.