Classic Peanut Butter Cookies
Recipe: #1820
October 31, 2011
Categories: Desserts, Cookies, Dropped, Peanut, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day July 4th, Mothers Day, Picnic, Oven Bake, Flour, more
"The success of this cookie will very much depend on the quality of the peanut butter that you use, I recommend not to use a generic brand, Reese’s 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. For chocolate peanut butter cookies mix in 1 cup semi-sweet chocolate chips"
Original is 35 servings
Ingredients
Nutritional
- Serving Size: 1 (35.1 g)
- Calories 156.7
- Total Fat - 8.5 g
- Saturated Fat - 2.8 g
- Cholesterol - 13.1 mg
- Sodium - 156.5 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 1.3 g
- Sugars - 12.3 g
- Protein - 3.5 g
- Calcium - 11.4 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a bowl beat the peanut butter with shortening, brown sugar, milk and vanilla on medium speed of an electric mixer until well blended.
Step 3
Add in egg; beat until just blended.
Step 4
In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat at low speed just until blended.
Step 5
Roll into small balls (about 3/4 to 1 inch) then place onto a greased cookie sheet 2-inches apart.
Step 6
Using a the tines of the fork flatten slightly making a criss-cross pattern or you may drop from heaping teaspoonfuls.
Step 7
Bake for 7-8 minutes or until just set and beginning to brown.
Step 8
Cool 2 minutes on the baking sheet then remove to rack/s to cool.
Tips
No special items needed.
2 Reviews
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