Peanut Butter Cookies for a Crowd: A Baker’s Delight

The aroma of peanut butter cookies baking in the oven is pure nostalgia for me. It instantly transports me back to childhood sleepovers at my grandmother’s house. She always had a huge jar of peanut butter at the ready, and these cookies were her signature treat – a warm, nutty welcome after a long day of playing. The best part? She made enough for everyone!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 2 hours 45 minutes
• Yields: 240 cookies
• Serves: 240
• Dietary Type: Vegetarian (can be easily adapted to vegan – see variations below)

Ingredients

• 4 cups shortening
• 4 cups packed brown sugar
• 4 cups granulated sugar
• 8 eggs
• 4 cups peanut butter
• 4 teaspoons vanilla extract
• 10 cups all-purpose flour
• 4 teaspoons baking soda
• 4 teaspoons salt
• 1 cup chopped nuts (optional) – peanuts, pecans, or walnuts work well

Equipment Needed

• Large mixing bowls
• Electric mixer (stand or hand-held)
• Measuring cups and spoons
• Baking sheets
• Parchment paper (optional, but recommended)
• Cooling racks
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking.

2. In a large mixing bowl, cream together the shortening, brown sugar, and granulated sugar. This is a crucial step, so take your time and beat until the mixture is light and fluffy. This will usually take about 3-5 minutes with an electric mixer. Properly creaming the sugars and shortening incorporates air, which helps to create a tender cookie.

3. Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This prevents the mixture from curdling.

4. Stir in the peanut butter and vanilla extract. Mix until well combined. Don’t overmix at this stage, as it can develop the gluten in the flour later on, leading to a tougher cookie.

5. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for even rising and consistent flavor.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing develops the gluten in the flour, resulting in tough cookies.

7. If desired, stir in the chopped nuts. Distribute them evenly throughout the dough.

8. Drop the dough by rounded teaspoonfuls onto ungreased baking sheets, leaving about 2 inches between each cookie. Alternatively, you can line your baking sheets with parchment paper for easier cleanup and to prevent sticking.

9. Flatten each cookie with a fork, making a criss-cross pattern. This helps the cookies bake evenly and gives them their classic peanut butter cookie appearance. You can dip the fork in sugar between flattenings to prevent it from sticking to the dough.

10. Bake for 10-12 minutes, or until the edges are lightly golden brown and the cookies are set. Keep a close eye on them, as baking times may vary depending on your oven.

11. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to cooling racks to cool completely. This prevents them from breaking apart while they’re still warm and soft.

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure your shortening and eggs are at room temperature for better emulsification and a smoother batter.
• Don’t Overbake: Overbaked peanut butter cookies will be dry and crumbly. Err on the side of underbaking – they will continue to set as they cool.
• Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This will also prevent the cookies from spreading too much during baking.
• Weigh Your Flour: For the most accurate results, weigh your flour instead of measuring it by volume. This is especially important when baking large batches.
• Flavor Boost: For an extra nutty flavor, toast the chopped nuts before adding them to the dough.
• Sea Salt Sprinkle: Sprinkle a little flaky sea salt on the cookies immediately after baking for a delightful sweet and salty contrast.

Serving & Storage Suggestions

Serve these peanut butter cookies warm or at room temperature. They are delicious on their own, with a glass of milk, or alongside a scoop of vanilla ice cream.

Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.

Reheating: If frozen, thaw the cookies at room temperature for about 30 minutes before serving. You can also warm them in a low oven (200°F/95°C) for a few minutes to restore their warm, just-baked texture.

Nutritional Information

(Estimated per cookie)

Nutrient	Amount per Serving	% Daily Value
Calories	103.8 kcal	N/A
Calories from Fat	52 g	50%
Total Fat	5.8 g	8%
Saturated Fat	1.4 g	6%
Cholesterol	7 mg	2%
Sodium	83.3 mg	3%
Total Carbohydrate	11.7 g	3%
Dietary Fiber	0.4 g	1%
Sugars	7.3 g	N/A
Protein	1.8 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegan Peanut Butter Cookies: Substitute the shortening with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and ensure your peanut butter is vegan-friendly (some brands contain honey).
• Gluten-Free Peanut Butter Cookies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help hold the cookies together.
• Chocolate Chip Peanut Butter Cookies: Add 1-2 cups of chocolate chips to the dough for a decadent twist.
• Maple Peanut Butter Cookies: Substitute the granulated sugar with maple sugar for a warmer flavor.
• Spiced Peanut Butter Cookies: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the dry ingredients for a spiced version.
• Different Nut Butters: Experiment with other nut butters like almond butter or cashew butter for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Why are my peanut butter cookies dry?
A: Overbaking is the most common cause. Try reducing the baking time by a minute or two. Using too much flour can also contribute to dryness, so measure carefully.

Q: Can I use natural peanut butter in this recipe?
A: Yes, but be aware that natural peanut butter tends to be oilier. Make sure to stir it well before using and you may need to add a bit more flour to the dough if it seems too wet.

Q: How can I prevent my cookies from spreading too thin?
A: Chilling the dough before baking helps prevent excessive spreading. Also, make sure your oven is at the correct temperature.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Bring it to room temperature for about 30 minutes before baking.

Q: My cookies are sticking to the baking sheet. What can I do?
A: Use parchment paper to line your baking sheets. This will prevent sticking and make cleanup a breeze.

Final Thoughts

These peanut butter cookies are more than just a recipe; they’re a tradition, a memory, and a taste of home. I encourage you to bake a batch for your loved ones and create your own special memories. Don’t be afraid to experiment with variations and make them your own. And most importantly, enjoy the process! Happy baking!