I have a love/hate relationship with Peanut Butter Cookies.
I’m not the biggest fan of peanut butter, so I don’t particularly care for the flavor. I’ll eat them, I just don’t *love* them.
But, I do like the chewy texture of peanut butter cookies. It reminds me of the impossible chewy texture of Sugar Babies candy bars. Remember those? I haven’t had a Sugar Baby in forever.
All that’s to say that I love the texture that this recipe produces: Soft and Chewy Peanut Butter Cookies. Mmmmm.
Peanut Butter Cookies
Source: Amanda’s Cookin
1/2 c shortening
3/4 c creamy peanut butter
1 1/4 c firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 degrees F.
Cream the butter, brown sugar, shortening, vanilla and milk in a large bowl.
Add in the egg and mix to incorporate.
Stir together the flour, baking soda and salt in a separate bowl.
Slowly add the flour mixture to the batter and mix to combine.
Scoop batter by the teaspoon and roll into a small ball, placing two inches apart from other cookies.
Use the tines of a fork to flatten the cookie and add a criss-cross pattern to the top.
Bake for 7 to 8 minutes. You want the middles to still look a bit undercooked — that’s where the chewy texture comes from.
If the edges start to brown, you’ve overcooked them.
Serve with a GIANT glass of milk, or if you’re lactose intolerant like me and The Nerd, an icy glass of Dr Pepper.
These Peanut Butter Cookies are soft and chewy — you’ll need a big glass of Milk to wash them down!