Peanut Butter Cookies

From Cuisine Magazine Issue 22

Makes 3 dozen cookies
Bake Time: 11 - 13 minutes, 350 degree oven

Whisk together; set aside

3 cups all purpose flour
2 t. baking soda
1 t. kosher salt

Cream “Wet” Ingredients with electric mixer

1 1/4 cup chunky peanut butter - I use natural unsalted peanut butter
3/4 cup sugar
1 1/4 cup dark brown sugar
3/4 cup vegetable shortening
1/4 cup unsalted butter, softened
2 eggs
1 t. vanilla

Stir Flour Mixture into the creamed mixture with a spoon.


Nutritional Info Per Cookie: Calories 189, Total Fat: 10 G, Calories from Fat: 48%, Sodium: 185 MG, Carbs: 22 G

Form cookies and bake. I don't squish mine with a fork, but you can.

AWESOME! THANK YOU!!!

Just doing my part to make the world happy one cookie at a time.

V.

You are doing a wonderful job. :)

Yum, thanks Veronica, these were perfect for a cold day!

you find such good cookie recipies. thanks for sharing. :)

Bump. :)

kosher salt = grainy salt??
vegetable shortening = margarine???
"1/4 cup" of butter???= 50 grams = 2 ozs???
Could you use all butter?

yes
no - hydrogenated (sp?) oil like Crisco. Do you have that over there?

V.

Nope - is it like solid and whitey?
There was something like that in New Zealand called Cremelta.

Yep, that sounds like it. You could try substituting margarine or butter. I'd try butter first, just because it has a better flavor to me. The purpose of the shortening is to keep the cookies more moist. At least that's what my cooking mag said. :p

V.

I'm no expert on partially hydrogented stuff, but margarine is closer in chemical makeup to shortening than butter.
Butter is what makes a cookie crispy. Thats why even when I sub out applesauce or banana for the fat in my cookie recipes I always leave at least a few tablespoons of butter in there. It's for that crunchy cookie texture..

I am gonna get so many peanut butter kisses from all the recipes and suggestions!
Thanks!
Here is a spunky picture of the loving peanut butter cookie monster. The picture was taken this summer while we were camping. Her hair actually quite long, it is pulled back and is a mess but, man, what an expression!

That is a wonderful picture! I want to pinch her cheeks!!

Karen

Gluten-Free Peanut Butter Cookies
(for those of us who can't make those yummy sounding cookies!)

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla

Stir, put by the spoonful on a cookie sheet. Bake at 350 degrees for 12 minutes or until done.

I added chocolate chips to a batch, and they were also good.

Ok here we go. And I have a bonus candy recipe for you!

1/2 cup butter
1/2 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 tbls milk
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups quick cooking oats
1.5 bags of chocolate chips of your choice. I use 1/2 bag each of white chocolate, milk chocolate, and semi sweet

Cream butter and sugar, beat in eggs, then milk and vanilla. Add baking powder/soda/salt to flour. mix into wet ingr, stir in oats and choco chips

bake in 350 degree oven

YUMM!
Recipe # 2 - ****BONUS RECIPE (that has nothing to do with peanut butter, but I felt like giving it out**********

My super secret, super easy Toffee recipe….

1 box (1 pound) of butter (unsalted is best)
2 cups granulated sugar
1 teaspoon of salt.

Chocolate
Chopped almonds

Throw everything in a heavy duty saucepan and cook over medium heat, Stirring constantly. Butter will separate and it will look like it’s not working. Keep stirring and have faith. Stir until the mixture turns the color of peanut butter. This entire process takes about 15-20 minutes I believe. HINT- Have a jar on hand for reference, as you will question yourself.
Turn out molten mixture on to a rimmed cookie sheet (AKA jelly roll pan) that is lined with either a silpat or parchment.
You now have two choices. The easy method is to immediately sprinkle the toffee with chocolate chips (takes just over a bag) or chopped chocolate. The chocolate will melt on contact. Use a spatula to spread the chocolate and then sprinkle with chopped almonds.
Once chocolate has set (you may use freezer to speed this process) break into pieces and enjoy.
The other method would be to wait a few minutes until the toffee is partially set up. Then take a knife and score the toffee. When it is cool, break it into pieces and hand dip it into melted chocolate, sprinkle both sides with almonds. – This is the way I do it, and it’s FABULOUS!