The title is self explantory, I think.


Do you lower the butter content when making peanut butter cookies?

Do you melt the peanutbutter before adding it to the batter?

Does the peanutbutter just get creamed together with the sugar?

Also, for general baking, is vegetable shortening a good substitute for butter if you want to make vegan friendly goodies?

I know I could look this up online, but I think firsthand information would be better if there is any.

I have a little baking experience and I believe it doesn't matter if you melt the peanut butter or not. As long as you can mix it in with the batter well enough you're good.