I love peanut butter cookies. I love them so much that I can make myself sick by eating the entire batch without blinking. These cookies are just what I wanted and needed. They are my favorites, just like Gramma made.
Ingredients: yields about 2 dozen cookies
- 1/4 cup shortening at room temperature
- 1/4 cup salted butter at room temperature
- 1/2 cup creamy peanut butter at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/4 cups flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup salted peanuts, chopped
In a large bowl, using an electric beater, cream together the shortening, butter, peanut butter, sugar, brown sugar and egg. Sift together the flour, salt, baking powder and baking soda. I generally sift all of these ingredients over the large bowl of creamed ingredients. Using a wooden spoon or rubber spatula stir the dry ingredients and peanuts into the creamed ingredients until thoroughly blended. Cover the bowl with plastic cling wrap and chill in the refrigerator for at least 30 minutes, but no more than 1 hour.
Preheat oven to 375 and line 2 cookie sheets with parchment paper.
Roll a large tablespoon of cookie dough into a ball and place 2″ inches apart on a cookie sheet. Flatten the dough balls slightly by making a crisscross over them with a fork dipped in sugar or use a sugared bottom of a drinking glass. Bake 10 to 12 minutes.
Suggestions: If you want some chocolate with that peanut butter press a Hershey’s Kiss in the middle of the cookie dough as soon as they come out of the oven, or try adding some chocolate chips before baking.