Irresistible Peanut Butter Cookies
Irresistible Peanut Butter Cookies recipe
Yield
24 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
peanut butter
creamy |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
brown sugar
firmly packed |
*
|
| 3 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
peanut butter
creamy |
|
| 118 | ml |
vegetable shortening
|
*
|
| 296 | ml |
brown sugar
firmly packed |
*
|
| 45 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Add egg; beat just until blended.
Combine flour, salt and baking soda.
Add to creamed mixture at low speed.
Mix just until blended.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in crisscross pattern with tines of fork.
Bake at 375℉ (190℃) for 7 to 8 minutes or until set and just beginning to brown.
Cool 2 minutes on cookie sheet.
Remove cookies to wire rack to cool completely.
