I have a love/hate relationship with Peanut Butter Cookies.
I’m not the biggest fan of peanut butter, so I don’t particularly care for the flavor. I’ll eat them, I just don’t *love* them.
But, I do like the chewy texture of peanut butter cookies. It reminds me of the impossible chewy texture of Sugar Babies candy bars. Remember those? I haven’t had a Sugar Baby in forever.
All that’s to say that I love the texture that this recipe produces: Soft and Chewy Peanut Butter Cookies. Mmmmm.
Peanut Butter Cookies
Source: Amanda’s Cookin
Ingredients:
1/2 c shortening
3/4 c creamy peanut butter
1 1/4 c firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Directions:
Preheat oven to 375 degrees F.
Cream the butter, brown sugar, shortening, vanilla and milk in a large bowl.
Add in the egg and mix to incorporate.
Stir together the flour, baking soda and salt in a separate bowl.
Slowly add the flour mixture to the batter and mix to combine.
Scoop batter by the teaspoon and roll into a small ball, placing two inches apart from other cookies.
Use the tines of a fork to flatten the cookie and add a criss-cross pattern to the top.
Bake for 7 to 8 minutes. You want the middles to still look a bit undercooked — that’s where the chewy texture comes from.
If the edges start to brown, you’ve overcooked them.
Serve with a GIANT glass of milk, or if you’re lactose intolerant like me and The Nerd, an icy glass of Dr Pepper. 🙂
Enjoy!
I don't really like peanut butter either but I have an awesome recipe I got out of one of Joanne Fluke's books that calls for molasses instead of brown sugar. You can almost taste it more than the peanut butter.
Those look SO good! 🙂 Definately have my craving them now. I'm lactose intolerant too, have you ever tried Lactaid milk? To me, I'm not a big milk drinker so being lactose intolerant isn't the biggest letdown of my life.. 😛 But I always want milk with cookies or cereal, and Lactaid tastes just like real milk to me. 🙂 You should definately try it if you haven't!
Oh, and also… I think it should be 375 degrees not 357. 🙂 Although that would be an interesting degree to set an oven too. 😛
Thanks, Hilary. I fixed the typo. 🙂
I have tried Lactaid milk … it's very good.
YUM they look fabulous! Glad you liked the recipe, it's definitely my favorite 🙂
I have a PB cookie recipe (it makes like 110 or something obscene) that we always made as kids, and we did the same criss-cross on top! We had a small bowl of milk, and a small bowl of sugar. We'd dip the fork in milk, then sugar before putting the criss-cross on. It gave a great little extra sweetness on top. Probably over the top, but I miss it soooo much! (Nut-allergy family now… boooo!)
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