Old-fashioned, chewy peanut butter cookies, with the perfect balance of sweet, salty and peanutty goodness. The perfect companion to a glass of cold milk!
Keyword Classic Cookies, Peanut Butter
Prep Time 30minutes
Cook Time 12minutes
Total Time 42minutes
Author Elizabeth at thewildolive.org
1/2cupcreamy peanut butter
In a small bowl whisk together the flour, baking soda, baking powder and salt; set aside. In an electric mixer, cream together the shortening, butter, peanut butter and sugars, 1-2 minutes. Beat in the egg and vanilla till well blended. Add flour mixture and blend on low just until combined.
Line a baking sheet with parchment paper or a silpat liner. Using a spoon, cookie scoop, or #50 disher, scoop out small balls of dough (depending on the size of your scoop, you should get 20-30 cookies) and place all on one sheet. Place sheet with dough balls in freezer for 20 minutes to firm up.
While dough chills, preheat oven to 375. Line a second baking sheet with parchment or a silpat. Divide dough between the two sheets, spacing 2" apart. Using a fork, a cookie stamp or the bottom of a glass press dough balls into 1/2" thick rounds. Dip your tool in flour between pressing each cookie to prevent sticking.
Bake cookies 10-12 minutes or until cookies are very lightly browned on the edges and they are set but not hard. If you prefer your peanut butter cookies crunchy, bake a few minutes more. Cool cookies on sheets a few minutes, then remove to cooling racks to cool completely.
Recipe courtesy of Elizabeth at www.thewildolive.org