Double Peanut Butter Chocolate Chip Cookies
- Ready In:
- 37mins
- Ingredients:
- 11
- Yields:
-
36 cookies
ingredients
- 1 cup creamy peanut butter (preferably Jiffy, it works the best)
- 1⁄2 cup shortening (NOT butter flavored)
- 1 3⁄4 cups dark brown sugar
- 3 tablespoons milk (if you are lactose intolerant, fat free lactose free milk works better than soy milk)
- 1 1⁄2 tablespoons pure vanilla extract (best if you don't use imitation)
- 1 large egg
- 1 3⁄4 cups unbleached all-purpose flour
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon baking soda
- 6 ounces peanut butter chips (or to taste)
- 6 ounces dark chocolate chips (or to taste)
directions
- Preheat oven to 375 degrees.
- Combine peanut butter, shortening, brown sugar, milk, and vanilla extract. Stir until thoroughly combined. Mix in egg.
- Combine dry ingredients in a separate bowl and then mix into creamed mixture a little at a time.
- Stir in chips until evenly spread throughout.
- Roll into roughly 2 inch balls and place on nonstick ungreased cookie sheet. Flatten with fork in a crisscross motion.
- Bake for 6 to 8 minutes or just until beginning to set. Pull and let stand about 5 minutes before removing from pan. This is the secret to a soft cookie. DON'T wait for those cookies to brown in the oven, or they will get hard They continue to bake after removal, so don't worry!
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