Classic Peanut Butter Cookies

Notes from our test kitchen; mini chocolate chips or chopped peanuts may also be added in, this cookie batter is very thick so make certain to use a strong mixer, these may be made in criss-cross pattern or dropped by heaping teaspoonfuls

The success/flavor of this cookie will very much depend on the quality of the peanut butter that you use, I recommend either of these Kraft, Skippy or Reese’s

For chocolate peanut butter cookies mix in 1 cup semi-sweet chocolate chips

Yield 36 cookies

Ingredients:

1-1/2 cup creamy peanut butter

1/2 cup shortening (or use 1/4 cup each butter and shortening)

1-1/2 cups brown sugar, packed

3 tablespoons milk

2 teaspoons vanilla

1 large egg

1-3/4 cups all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F.

In a bowl beat the peanut butter with shortening, brown sugar, milk and vanilla on medium speed of an electric mixer until well blended.

Add in egg; beat until just blended.

In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat at low speed just until blended.

Roll into small balls (about 3/4 to 1 inch) then place onto a greased cookie sheet 2-inches apart.

Using a the tines of the fork flatten slightly making a criss-cross pattern or you may drop from heaping teaspoonfuls.

Bake for 7-8 minutes or until just set and beginning to brown.

Cool 2 minutes on the baking sheet then remove to rack/s to cool.

Related posts:

Peanut Butter Oatmeal Chocolate Chip Cookies

Glazed Banana Cake Cookies

Whole Wheat Chocolate Chip Cookies

Reese’s Peanut Butter Cup Dessert (No-Bake)

Chewy Chocolate Cookies

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