I wish peanut butter cookies weren't so addictive. They aren't my favorite cookie, and if they are on a cookie platter, I might pass them up for something else (like a chocolate chip or any macaron). Having said that, peanut butter cookies have that flavor profile that makes eating just one simply not enough. Not too sweet, no chocolate whatsoever, no sugar sprinkles or frosting, and a soft and chewy texture - all these elements combine to make peanut butter cookies irresistible to me.
Here is my favorite recipe for them. Feel free to add in whatever you like to make them your favorites: white or dark chocolate chips, chopped nuts or a handful of shredded coconut, or substitute extra crunchy peanut butter for the plain, creamy stuff.
Peanut Butter Cookies
Yield: About 2 1/2 dozen with a #50 disher
- 1/2 cup shortening
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cream the shortening and peanut butter in a mixing bowl. Add in both sugars and cream together until smooth.
- Add in the eggs one at a time, scraping the bottom well with each addition, and stir in the vanilla.
- In a small bowl whisk together the dry ingredients. Add to the creamed mixture until combined.
- Roll into 1 inch balls, or use a #50 disher. Place about an inch or so apart on a baking sheet, and press down with a fork.
- Bake at 350 degrees for about 8 to 10 minutes. These are best when they are not overbaked and still soft in the center.
- Transfer to a cooling rack after baking.