Peanut Butter Candy Cup Cookie Dough
Recipe type: Dessert
Cuisine: Cookies
Adapted from King Arthur Flour Baker's Companion
  • ½ cup (3¼ oz) shortening (I used Earth Balance)
  • ½ cup (3¼ oz) lard*
  • ½ cup (4 oz) light brown sugar, packed
  • ½ cup (4 oz) dark brown sugar, packed
  • 2 large eggs
  • 1 t vanilla
  • 1 cup (9½ oz) smooth peanut butter (I used Jiff)
  • 1 cup (3¼ oz) white whole wheat flour
  • 2 cups (9½ oz) AP flour
  • 2 t baking soda
  • ½ t salt
  • *If you use Crisco, you could use 1 cup (6½ oz) all Crisco, but I like to avoid Crisco, and the organic Earth Balance shortening is softer at room temperature, so I used the firmer lard to help balance it out.
  1. Whisk together the flours, baking soda and salt. Set aside.
  2. Cream the shortening and lard together to blend and then cream in the peanut butter. When it is smooth and evenly blended, add the sugars and cream until light and fluffy. Add the eggs and vanilla and beat in. Stir in the flour mixture. Chill for 30 minutes, or until firm enough to roll into balls. Use as directed above.
Recipe by The Spiced Life at