These are positively the best Peanut Butter Cookies bar none.
They are chewy without being oily, crisp at the edge without being the least bit dry and the flavor is amazing.
They’re quick and easy to put together and the taste is rich and peanut buttery without being sickeningly sweet.
Irresistible Peanut Butter Cookies
3/4 cup Jif® Creamy Peanut Butter
1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
Or 1/2 cup Crisco® All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 375°F. 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, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet (see my note 1 below). Flatten slightly in a crisscross pattern with tines of fork. (see my note 2 below)
Bake one baking sheet at a time (I do two sheets…) 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Not surprisingly this is the recipe on the back of the peanut butter jar and from their website.
My notes:
1) I roll the dough in my hands to make it into a ball, drop it on the pan, and then press the fork in for the pattern. It makes a more uniform look to the cookies. It’s a personal preference thing.
2) Flour the fork each time you press to make the crisscross pattern – that way the fork doesn’t stick to the dough.
These cookies freeze well ~ Of course, that presupposes there are any left to put in the freezer.
~Enjoy!
