Ingredients

• 0.5 cups shortening
• 0.5 cups crunchy peanut butter
• 0.5 cups white sugar
• 0.5 cups packed brown sugar
• 1 large egg
• 1.25 cups all-purpose flour , plus more as needed
• 0.75 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt

Instructions

1. 1 Cream shortening, peanut butter, and both sugars in a large bowl with an electric mixer until light and fluffy. Beat in egg until incorporated. Mix flour, baking soda, baking powder, and salt in a separate bowl; gradually stir into peanut butter mixture until combined. Cover and refrigerate dough for at least 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten dough balls with a fork dipped in flour to form a crosswise pattern.
4. 4 Bake in the preheated oven until edges are set, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

Nutrition per serving