Wednesday, May 4, 2011

Kid tested, mother approved Peanut Butter Cookies

If you took a peek in my pantry, you would find an excess amount of my baking necessities:  flour, sugar, chocolate chips, and PEANUT BUTTER.  I'm always on the lookout for a bargain at the grocery and stock up.  I know, I know.  I admit I can be a bit impulsive and overzealous at times, but considering all the baking I do, I need to keep my pantry stocked at all times.  LOL.  The bf organized our pantry last nite and we had a total of 3 containers of peanut butter, so I decided to whip up a batch of peanut butter cookies.  

This recipe is very simple to make and requires less ingredients than one would think.  These cookies are soft, chewy, and sinfully good.  Happy baking.  

Peanut Butter Cookies
taken from Brown Eyed Baker
(I use a ton of her recipes...and all for good reason! :)

1¾ all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup creamy peanut butter
½ cup vegetable shortening
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat. (I use parchment paper).
2. Combine the flour, salt and baking soda in a small bowl and set aside.
3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add the dry mixture to the creamed mixture gradually, mixing just until combined.
4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.
5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.
Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.

 Be sure to keep the cookies spaced 2 inches apart.  They end up spreading out a bit as they bake. 
 Right out of the oven.

 My cute patootie pastry chef, Kylie.  She wanted to take a picture holding our cupcake cookie jar!  :) 

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