Peanut butter cookies are a classic favorite for many people. They have the perfect balance of sweet and salty, and they are often enjoyed with a glass of milk or as a sweet treat. Traditionally, shortening is used in peanut butter cookie recipes to create that perfect, soft texture. However, if you want to make peanut butter cookies without shortening, you can easily substitute it with other ingredients. This article will guide you through the process of making peanut butter cookies without shortening.
Why Make Peanut Butter Cookies Without Shortening?
Shortening is often used in baking to give cookies a tender texture and prevent them from spreading too much. However, some people avoid using shortening due to health concerns, dietary preferences, or simply because they don’t have any on hand. Fortunately, there are plenty of alternatives that can provide similar results without sacrificing flavor or texture. By using butter or other fats, you can still achieve soft, chewy peanut butter cookies with a rich, satisfying taste.
Ingredients You’ll Need
To make peanut butter cookies without shortening, here’s a simple list of ingredients you’ll need:
- 1 cup of peanut butter (creamy or chunky depending on preference)
- 1 cup of butter (unsalted works best)
- 1 cup of granulated sugar
- 1 cup of brown sugar (packed)
- 2 large eggs
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- Optional: 1 cup of chocolate chips or chopped peanuts for added texture and flavor
Choosing the Right Peanut Butter
When making peanut butter cookies, it’s essential to choose the right peanut butter. There are two main types of peanut butter: creamy and chunky. Creamy peanut butter creates a smooth texture in cookies, while chunky peanut butter adds a little more texture and crunch. You can use either one, depending on your personal preference.
Make sure to choose natural peanut butter if possible. It usually has fewer additives and preservatives, which can contribute to a more authentic peanut flavor in your cookies. Natural peanut butter may separate, so stir it well before using it in the recipe.
Step-by-Step Instructions for Making Peanut Butter Cookies Without Shortening
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when your cookie dough is ready to go in.
Step 2: Cream the Butter and Peanut Butter
In a large mixing bowl, combine the softened butter and peanut butter. Use a hand mixer or stand mixer to beat them together on medium speed until the mixture is light and fluffy. This process is essential for creating a smooth and even texture in the cookie dough.
Step 3: Add the Sugars
Next, add the granulated sugar and brown sugar to the butter and peanut butter mixture. Continue to mix until the sugars are fully incorporated, and the mixture becomes light and fluffy. This will help create a tender texture in the cookies.
Step 4: Add the Eggs and Vanilla Extract
Beat in the eggs, one at a time. Ensure that each egg is fully mixed before adding the next one. Once the eggs are combined, add the vanilla extract and continue mixing until everything is evenly combined.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed and prevents any clumps in the dough.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring continuously. Start by adding a small amount of flour mixture and mix until just combined. Continue adding the rest of the dry ingredients in stages until the dough comes together.
Step 7: Optional Add-ins
If you want to add chocolate chips or chopped peanuts to your cookies, now is the time to fold them into the dough. You can also experiment with other mix-ins, like raisins or butterscotch chips.
Step 8: Shape the Cookies
Using a spoon or cookie scoop, take small portions of dough and roll them into balls. Place the dough balls on an ungreased baking sheet, spacing them about 2 inches apart to give them room to spread.
Step 9: Flatten the Dough
To create the signature peanut butter cookie shape, use a fork to gently press each dough ball down. Press the fork into the dough in a criss-cross pattern, which is a classic design for peanut butter cookies.
Step 10: Bake the Cookies
Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are golden brown. The exact baking time may vary depending on your oven, so keep an eye on the cookies as they bake.
Step 11: Let the Cookies Cool
Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for a few minutes. This will allow them to set before transferring them to a wire rack to cool completely. If you want soft, chewy cookies, it’s best not to overbake them.
Tips for Making Perfect Peanut Butter Cookies
Here are a few additional tips to help you make the perfect peanut butter cookies without shortening:
Use Room Temperature Ingredients: For the best texture, make sure that your butter and eggs are at room temperature before mixing them into the dough. This will help the dough come together smoothly and evenly.
Don’t Overmix the Dough: Once you combine the wet and dry ingredients, mix only until the dough comes together. Overmixing can lead to dense cookies, so be gentle.
Chill the Dough (Optional): If you find that the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This can make it easier to roll into balls and shape the cookies.
Experiment with Flavors: Peanut butter cookies are versatile! You can add different extracts like almond or cinnamon for a unique twist on the classic flavor. You can also experiment with different types of chocolate or mix-ins.
Don’t Skip the Fork Press: The fork press is not only for decoration but also helps create a more even texture while baking. It also helps the cookies bake uniformly, ensuring that they cook through without being too thick.
Why Use Butter Instead of Shortening?
Using butter in place of shortening adds more flavor and richness to your cookies. Butter contains milk solids and water, which help create a tender, moist texture in baked goods. While shortening helps cookies hold their shape, butter provides a more flavorful and authentic taste. Plus, butter has a slightly crispier texture around the edges, which many people prefer.
Other Substitutes for Shortening
If you don’t have butter or prefer to avoid it, there are other substitutes you can use in place of shortening:
Coconut Oil: Coconut oil is a healthy substitute that adds a slight coconut flavor to the cookies. It works well in peanut butter cookies, especially if you’re looking for a dairy-free option.
Applesauce: For a healthier version, you can replace some or all of the butter with applesauce. This will result in a softer, cake-like texture. Keep in mind that applesauce will alter the flavor slightly.
Greek Yogurt: Greek yogurt can add moisture and a slight tang to your peanut butter cookies, providing a different twist on the traditional flavor.
Storing and Freezing Your Peanut Butter Cookies
Peanut butter cookies can be stored at room temperature for up to a week in an airtight container. If you want to keep them fresh for a longer period, you can freeze them. Simply place the cookies in a single layer on a baking sheet and freeze them for about 1-2 hours. Once frozen, transfer them to a resealable plastic bag or airtight container, and store them in the freezer for up to three months.
Conclusion
Making peanut butter cookies without shortening is easy and can result in a delicious and satisfying treat. By using butter or other alternatives like coconut oil, you can create soft, chewy cookies that still have that classic peanut butter flavor. This recipe is simple, and with a few easy steps, you can enjoy freshly baked peanut butter cookies without any shortening. Whether you make them for a special occasion or just because, these cookies are sure to become a favorite in your household.
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