It had been so long since I baked Peanut Butter Cookies, I’m guessing 16 years, that I wasn’t even sure which recipe I used to use. After my son was diagnosed with a peanut allergy I completely stopped baking anything with peanut butter. I dug through my favorite stash of recipes, and the only one I was able to find was one I made every Christmas with Hershey Kisses on top. I also found one with a peanut butter cup stuffed inside and topped with chocolate, I will have to make that soon. I was pretty sure the Kisses recipe may have also been the recipe I used without the Kisses as well, so I gave it a try.
I had my peanut butter cookie connoisseur daughter give them a taste test and she gave them a thumbs up. She also said she wished her brother had gone to college sooner, so I guess she liked them.
For Peanut Butter cookies to work best you need to use the “unhealthy” peanut butter. While we keep natural peanut butter in the house, I had to buy the non-natural kind. I used creamy peanut butter, but after tasting them I might try crunchy the next time I bake them to see how those taste. You can make these with or without chocolate chips, I made half with and half without. I personally like them with chocolate.
Ingredients:
1 cup butter flavor Crisco
1 cup creamy peanut butter, not natural peanut butter
1 cup brown sugar, firmly packed
1 cup sugar
2 eggs
1/4 cup milk
2 tsps vanilla
3 1/4 cups flour
2 tsps baking soda
1 tsp salt
1 cup milk chocolate chips (optional)
Preheat oven to 375 degrees.
In a large mixing bowl combine Crisco, peanut butter, brown sugar, and sugar. With an electric mixer or stand mixer, beat at medium speed until well combined. Beat in eggs, vanilla, and milk.
In a small mixing bowl combine flour, baking soda, and salt. Beat into creamed mixture at low speed until just blended. Mix in chocolate chips.
With a cookie scoop, scoop dough onto an un-greased cookie sheet. I used my large scoop for these and made big cookies.
Using the back of a measuring cup or the bottom of a glass, press the dough to flatten it out. Using a fork, press into the dough to make criss cross indentations.
Bake for 11 minutes or until the edges look brown. Cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
Pour yourself a glass of milk and enjoy! Yum, yum, yum!
Peanut Butter Cookies
Ingredients
- 1 cup Butter Flavor Crisco
- 1 cup peanut butter
- 1 cup brown sugar, firmly packed
- 1 cup sugar
- 2 large eggs
- 1/4 cup milk
- 2 tsp vanilla
- 3 1/4 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup milk chocolate chips, optional
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl combine Crisco, peanut butter, brown sugar, and sugar. With an electric mixer or stand mixer, beat at medium speed until well combined. Beat in eggs, vanilla, and milk.
- In a small mixing bowl combine flour, baking soda, and salt. Beat into creamed mixture at low speed until just blended. Mix in chocolate chips.
- With a cookie scoop, scoop dough onto an un-greased cookie sheet. I used my large scoop for these and made big cookies.
- Using the back of a measuring cup or the bottom of a glass, press the dough to flatten it out. Using a fork, press into the dough to make criss cross indentations.
- Bake for 11 minutes or until the edges look brown. Cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
