Peanut Butter Cookies
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Creamy Peanut Butter1 cup
Vegetable Shortening1.75 cups
Light Brown Sugar (packed)2 large
Egg (at room temperature)1 tbsp
Pure Vanilla Extract2.75 cups
All-Purpose Flour1.25 tsps
Baking Soda1 cup
Peanut Butter ChipsDirections:
1
Watch how to make this recipe
2
Line 3 rimmed sheet trays with parchment paper
3
Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together
4
Add the brown sugar, and cream until light and fluffy, about 6 minutes
5
Add the eggs, one at a time, beating well in between each addition
6
Beat in the vanilla and combine until mixed
7
Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl
8
Add the flour in 3 additions to the peanut butter mixture, beating until just combined
9
Stir in the peanut butter chips
10
Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays
11
Gently press down the tops of the cookies with a fork making a criss-cross
12
Sprinkle each cookie with a small pinch of salt and sugar
13
Place in the refrigerator to firm up, at least 30 minutes
14
Preheat the oven to 375 degrees F
15
Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies
16
Bake in batches until golden, 18 minutes, rotating the pans halfway through baking