Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup vegetable shortening
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375ºF. Lightly grease or spray cookie sheets.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter, shortening, peanut butter, and granulated and brown sugars on medium speed until light, about 2 minutes. Beat in the egg, then the vanilla. On low speed, gradually beat in the flour mixture just until mixed. The dough will be stiff.
4. Pinch off pieces of the dough and roll between your palms into 1 1/8-inch balls. Place on the cookie sheets, spacing them about 1 1/2 inches apart. Press the tines of a fork into the top of the cookie, then press again at right angles, to make a crosshatch design.
5. Bake in the center of the oven until the edges are beginning to turn golden, 8 to 10 minutes. Let cool on the cookie sheets for about 1 minute, then transfer to wire racks to cool completely.