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Peanut Butter Cookies

Peanut Butter Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero
Makes about 30 small cookies or 24 medium sized cookies

½ cup vegetable shortening
½ cup smooth peanut butter
¾ cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons light molasses
1 ¼ cups all purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon salt
1 to 2 tablespoons non-dairy milk (optional)

1. Preheat oven to 350F. Lightly grease two cookie sheets or line with parchment or silicon liners. In a medium bowl, sift together flour, cornstarch, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, beat together shortening, peanut butter, and sugar until light and fluffy, about 2 minutes. Mix in vanilla and molasses.
3. With mixer on low, gradually add flour mixture to peanut butter mixture, beating until just combined. The dough should be a bit dry and stick together when squeezed. If dough is too dry, add milk, 1 tablespoon at a time until moistened.
4. Roll heaping tablespoons of dough into balls and flatten slightly with your hands. Place flattened dough on prepared pans, spacing 2 inches apart. With the tines of a fork, create crisscross pattern on dough, one horizontal and one vertical.
5. Bake cookies, rotating halfway through, until lightly browned, about 10 to 12 minutes. Remove cookies from oven and let cool on pans for 5 minutes before transferring to a wire rack to cool completely.

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