• ½ cup shortening
  • ½ cup crunchy peanut butter
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 ¼ cups all-purpose flour, plus more as needed
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  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. Preheat the oven to 375 degrees F (190 degrees C).

  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. Bake in the preheated oven until edges are set, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.