When I was a kid, I couldn't stand peanut butter cookies...I only remember trying them a couple times but when I did they reminded me of peanut flavoured dust pucks! My husband also claims that his Grandmother's peanut butter cookies tended to suck the moisture out of your mouth requiring gallons of milk to get them down!
Since we all love peanut butter around here, I just couldn't let this go...I decided that we needed a good recipe that was soft in the centre, had a real peanutty taste and would go nicely with a cold glass of milk if you so desired...not a cookie that required it to combat a choking fit!
To make these soft, nutty cookies, you will need: salted butter (softened), vegetable shortening (softened), peanut butter (smooth or crunchy), granulated sugar, brown sugar, 1 whole egg and 1 yolk, vanilla, all purpose flour and baking soda.
Preheat your oven to 375 degrees, then in the bowl of your stand mixer (or in a large bowl with electric beaters), cream 6 tbsp.'s of softened butter and 2 tbsp.'s of shortening...
...next, add 1/4 cup of granulated sugar and 1 cup of brown sugar (packed) and beat on medium/high speed until light and fluffy.
Add 1 cup plus 2 tbsp.'s of peanut butter...
...and beat again until light and fluffy, scraping down the sides occasionally.
Next, add a 1/2 tsp. of vanilla, 1 whole egg,
...1 yolk and mix until all is incorporated.
In a smaller, separate bowl, combine 1& 1/4 cups, plus 2 tbsp.'s of all purpose flour and a 1/2 tsp. of baking soda (not baking powder)...stir with a fork to mix the soda into the flour.
Stir the flour mixture into the peanut butter mixture just until combined.
Grab chunks of dough (about the size of a golf ball)...(dough will also be sticky, so do not add any more flour. If you need to, dip your fingers in water to roll the ball (I was lazy and scooped the flour out instead of properly spooning the flour into the measuring cup then leveling the top off with a knife and added a tad too much flour, that's why these don't look sticky! ...and that was a run on sentence!!)
...then roll each chunk into a ball and set on a parchment paper lined baking sheet.
Use a fork or a potato masher (dipped in flour) to press balls of dough down to flatten.
Repeat steps until all of the dough balls have been flattened and have a lovely design on the top...cause presentation is key!
Bake in a preheated 375 degree oven for about 10-12 minutes or until cookies look set and edges are slightly golden. Remove from oven and place pan on a wire cooling rack for about 5 minutes...then transfer cookies to another rack to cool.
...and there ya have it!! Peanut butter cookies that are soft and chewy and won't cause dehydration..enjoy!!
Classic Peanut Butter Cookies
6 tbsp.'s of salted butter, softened
2 tbsp.'s of vegetable shortening, softened
1 cup plus 2 tbsp.'s of peanut butter
1/4 cup of granulated sugar
1 cup of light brown sugar, packed
1 whole egg
1 egg yolk
1/2 tsp. vanilla
1& 1/4 cups , plus 2 tbsp.'s of all purpose flour
1/2 tsp. of baking soda
1. Preheat your oven to 375 degrees then, in the bowl of your stand mixer (or in a large bowl with electric beaters), cream together the butter and shortening.
2. Add the sugars and beat until light. Next, add the peanut butter and beat on medium high speed until light and fluffy. Add the whole egg, the yolk and vanilla, then mix until incorporated.
3. In a small separate bowl, combine the flour and the baking soda...mix with a fork to ensure the soda is combined with the flour properly. Stir the flour into the peanut butter mixture until all is combined.
4. Roll chunks of dough into balls and set onto a parchment lined baking sheet. Using a fork or a potato masher (dipped in flour), flatten each dough ball.
5. Bake in preheated 375 degree oven for about 10-12 minutes or until cookies look set and edges are slightly golden.
6. Remove from oven and set pan on a wire rack for about 5 minutes before transferring the cookies onto the rack to cool.
* makes about 20-24 cookies
* store cookies in an airtight container