Classic Fannie Farmer Inspired Peanut Butter Cookies (Half Batch)
Indulge in these delightful peanut butter cookies inspired by the classic Fannie Farmer recipe. This half batch yields 25-30 delicious cookies, perfect for sharing with friends and family or enjoying as a sweet treat throughout the week. With a melt-in-your-mouth texture and a rich peanut flavor, these cookies are a timeless favorite that will leave your taste buds wanting more. Ideal for cookie lovers of all ages, this recipe combines simple ingredients to create a nostalgic dessert that is fun, easy to make, and irresistibly tasty.
10
Servings
200
Calories
9
Ingredients
Ingredients
Shortening
1/2 cup (102.5 g, softened at room temperature)
Vanilla extract
1/2 teaspoon (pure vanilla extract)
Granulated sugar
1/2 cup (white sugar, packed)
Brown sugar
1/2 cup (packed)
Egg
1 (large, at room temperature)
Peanut butter
1/2 cup (128 g, creamy or crunchy)
All-purpose flour
1 1/2 cups (sifted)
Salt
1/8 teaspoon (fine or kosher salt)
Baking soda
1 teaspoon (sifted)
Instructions
1
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare your cookie sheets by lightly greasing them or lining them with parchment paper to prevent sticking.
2
2. In a large mixing bowl, cream the softened shortening together with the granulated sugar and brown sugar until the mixture is light and fluffy. This step is key for a good texture.
3
3. Add the egg and vanilla extract to the creamed mixture, beating well until fully incorporated and smooth.
4
4. Stir in the peanut butter until the mixture is uniform and creamy.
5
5. In a separate bowl, whisk together the flour, baking soda, and salt to combine the dry ingredients evenly.
6
6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to avoid tough cookies.
7
7. Using your hands, roll small balls of dough about 1 inch in diameter and place them onto the prepared cookie sheets, leaving enough space between each ball, as they will spread while baking.
8
8. Flatten each cookie slightly by pressing down with the back of a fork, making a crisscross pattern. This gives them a classic peanut butter cookie appearance.
9
9. Bake in the preheated oven for about 8 to 10 minutes, or until the cookies appear set and lightly golden at the edges. Be careful not to overbake them, as they will continue to firm up upon cooling.
10
10. Once baked, remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
7.8 g
Fat
30 g
Carbs
4 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is this recipe called?
Classic Fannie Farmer Inspired Peanut Butter Cookies (Half Batch).
How many cookies does this half-batch recipe yield?
This recipe yields approximately 25 to 30 cookies.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How should the cookie sheets be prepared?
The cookie sheets should be lightly greased or lined with parchment paper.
What is the first step in the mixing process?
Cream the softened shortening with the granulated sugar and brown sugar until light and fluffy.
When should the egg and vanilla be added?
Add the egg and vanilla extract after creaming the shortening and sugars, beating until smooth.
What type of peanut butter can be used in this recipe?
You can use 1/2 cup (128 g) of either creamy or crunchy peanut butter.
How should the dry ingredients be mixed?
Whisk together the flour, baking soda, and salt in a separate bowl before adding to the wet ingredients.
What is the warning regarding mixing the dough?
Be careful not to overmix the dough once the dry ingredients are added to avoid making the cookies tough.
What size should the dough balls be?
The dough should be rolled into small balls about 1 inch in diameter.
How do you create the classic peanut butter cookie look?
Flatten each cookie slightly by pressing down with the back of a fork to create a crisscross pattern.
How long do the cookies need to bake?
Bake the cookies for about 8 to 10 minutes.
How do you know when the cookies are done?
The cookies are done when they appear set and the edges are lightly golden.
What is the cooling procedure?
Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack.
How much shortening is required?
The recipe calls for 1/2 cup (102.5 g) of softened shortening.
How much granulated sugar is used?
This recipe requires 1/2 cup of packed white granulated sugar.
How much brown sugar is needed?
The recipe uses 1/2 cup of packed brown sugar.
What size egg is recommended?
One large egg at room temperature is recommended.
How much flour is in this half-batch?
The recipe uses 1 1/2 cups of sifted all-purpose flour.
What is the amount of baking soda needed?
Use 1 teaspoon of sifted baking soda.
How much vanilla extract is required?
The recipe calls for 1/2 teaspoon of pure vanilla extract.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 7.8 grams of fat per serving.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 4 grams of protein.
How many servings does this recipe provide?
This recipe is calculated for 10 servings.
Is salt included in the ingredients?
Yes, 1/8 teaspoon of fine or kosher salt is used.
What is the recipe category?
The recipe is categorized as a Dessert.
What is the inspiration for this cookie?
These cookies are inspired by the classic Fannie Farmer recipe.
What is the primary flavor profile of these cookies?
They have a rich peanut flavor and a melt-in-your-mouth texture.