Peggi’s Gigantic Melt-in-Your-Mouth Crispy Peanut Butter Cookies
If you’re looking for a cookie that’s crispy on the outside, chewy on the inside, and bursting with rich peanut butter flavor, Peggi’s Gigantic Melt-in-Your-Mouth Crispy Peanut Butter Cookies are exactly what you need. These oversized cookies are perfect for satisfying even the biggest sweet tooth, and they’re a nostalgic treat that will remind you of childhood baking days. With simple ingredients and an easy method, these cookies are a wonderful addition to any cookie lover’s recipe collection. Let’s get started and learn how to make these amazing peanut butter cookies!
Ingredients for Peggi’s Crispy Peanut Butter Cookies
Main Ingredients
- 1 cup butter-flavored Crisco shortening
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla extract (no need to measure precisely)
- 2 large eggs, beaten
- 1 cup Jif peanut butter (plus an extra dollop for extra peanut butter flavor)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
How to Make Peggi’s Gigantic Peanut Butter Cookies
Step 1: Preheat the Oven
- Set up your baking station – Preheat your oven to 350°F (175°C). If using a Kitchen Aid stand mixer, keep it running as you combine each ingredient.
- Prepare your baking sheets – Line regular baking sheets with parchment paper, or use ungreased air bake cookie sheets.
Step 2: Prepare the Cookie Dough
- Cream the shortening and sugars – In your stand mixer, add 1 cup of butter-flavored Crisco shortening, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Cream together until smooth and fluffy.
- Add vanilla and eggs – Pour in the vanilla extract, then add the two beaten eggs. Mix well until everything is fully incorporated and creamy.
- Stir in peanut butter – Add 1 cup of Jif peanut butter (or slightly more if you love the peanut butter flavor) to the bowl, and mix until well blended.
Step 3: Combine the Dry Ingredients
- Mix flour, baking soda, and salt – In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking soda, and 1 teaspoon of salt.
- Incorporate dry ingredients – Gradually add the dry mixture to the creamed peanut butter mixture in your stand mixer. Blend until just combined, taking care not to overmix.
Step 4: Shape and Flatten the Cookies
- Scoop the dough – Use a large ice cream scoop to form balls of dough. Place 6 level scoops on each baking sheet, spaced evenly.
- Create a crisscross pattern – Dip the back of a fork in milk and press it gently onto each dough ball to flatten and create a crisscross pattern. Using milk instead of flour for the fork dip will give your cookies a crispier texture.
Step 5: Bake and Cool
- Bake the cookies – Place the cookie sheets in the preheated oven and bake for exactly 14 minutes. These cookies are best when slightly underbaked to maintain a tender, chewy center.
- Cool the cookies – Remove from the oven and let the cookies cool on the sheet for at least 5 minutes. This helps them firm up before transferring to a wire rack.
- Transfer to a cooling rack – Place the cookies on a wire rack to cool completely. Once cool, stack them in an airtight container, standing upright to avoid flattening each other.
Tips for the Perfect Peanut Butter Cookies
- Choose the Right Peanut Butter – Jif peanut butter provides a balance of sweetness and saltiness, making it perfect for this recipe. Avoid using natural peanut butter, as the oil separation can affect the texture of the cookies.
- Use Milk for Crispier Cookies – Dipping the fork in milk rather than flour before pressing down the cookies creates a crispy exterior that’s unbeatable.
- Don’t Overbake – Set a timer for exactly 14 minutes. The cookies should still be soft in the middle when you take them out of the oven. They’ll continue to cook slightly on the baking sheet as they cool.
- Store Properly – Store the cookies in an airtight container. To avoid crushing, stack them upright rather than piling on top of each other.
Frequently Asked Questions (FAQs)
Can I use butter instead of Crisco shortening?
Yes, you can substitute butter for the Crisco shortening, though the texture will be slightly different. Crisco provides a higher melting point, creating a crispier texture, while butter may make the cookies softer and spread more during baking.
Why use milk instead of flour for the fork crisscross?
Using milk helps prevent the fork from sticking to the dough and adds a subtle extra crispness to the cookies’ exterior. Flour can sometimes make the exterior powdery, whereas milk enhances the texture.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. To maintain their freshness, consider placing a small piece of bread in the container. This trick keeps cookies soft by balancing the moisture level.
Can I freeze the dough?
Absolutely! Scoop the dough into balls and place them on a baking sheet. Freeze until firm, then transfer to an airtight freezer bag. When ready to bake, simply add an extra 1-2 minutes to the baking time.
Can I make smaller cookies?
Yes! If you’d like smaller cookies, use a smaller scoop and reduce the baking time to 8-10 minutes. Keep an eye on them to ensure they don’t overbake.
What kind of peanut butter is best for this recipe?
A smooth, commercial brand like Jif or Skippy is ideal. Avoid natural peanut butters, as their oil separation can affect the consistency of the cookies.
Peggi’s Gigantic Melt-in-Your-Mouth Crispy Peanut Butter Cookies are the perfect treat for peanut butter lovers. With a crispy exterior, chewy center, and rich peanut butter flavor, they’re truly irresistible. This recipe is easy to follow and yields delightful cookies that are great for sharing, gifting, or simply enjoying with a cold glass of milk. Whether for a holiday treat or just because, these cookies are sure to be a hit with family and friends alike!