I had dinner with some friends this past weekend that I haven’t seen in ages! It was nice catching up with them and a couple of them mentioned my blog and how yummy everything looked. One of them asked if I could make her some cookies cuz she was craving some…so I asked what type she wanted. She suggested soft chewy peanut butter cookies. Now I’ve never really made peanut butter cookies before and the ones that I have tasted had a crisp and crunchy texture, not my type of cookie. I had made peanut butter blossoms in the past and I liked the texture and taste of the cookie so I thought I would use the same recipe except leave out the “blossom” part of it. It turned out great, nice and soft, just how I like it!
NOTES: My modifiications are in red.
Peanut Butter Cookies adapted from Hershey’s
- ¼ cup shortening (Original recipe called for ½ cup)
- ¼ cup butter (Not added in original recipe)
- 3/4 cup Creamy Peanut Butter (I used Jif)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar (I used dark brown sugar)
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
1. Heat oven to 375°F.
2. Beat shortening, butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Use fork to to push down on each dough ball to create crisscross fork marks; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned.
Yield: 31 cookies for me