Ingredients
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup cream-style peanut butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour unsifted
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups dry roasted peanuts finely chopped, for coating
Equipment
Method
- Preheat oven to 375°F (190°C). Leave baking sheets ungreased or line with parchment.
- In a large mixing bowl, beat shortening, granulated sugar, brown sugar, peanut butter, eggs, and vanilla with a hand mixer at medium speed until smooth.
- In a separate bowl, whisk flour, cream of tartar, baking soda, baking powder, and salt. Gradually add dry ingredients to the peanut-butter mixture and mix until well blended.
- Shape dough into 1-tablespoon balls (about walnut size). Roll or press the tops into the chopped peanuts, place on baking sheet, and flatten slightly with fingers.
- Bake 10–12 minutes, until tops are crackled and cookies are light golden brown. Cool 2 minutes on the sheet, then transfer to a wire rack.
Nutrition
Notes
Original card uses shortening. I baked my batch with unsalted butter (1 cup) for a richer flavor—both work. For extra crunch, use salted dry roasted peanuts. Dough freezes well; bake from frozen adding 1–2 minutes.