Marsha's Peanut Butter Cookies
"I got this recipe from a woman I worked with. These are by far the best peanut butter cookies I've ever eaten. They're amazingly fluffy, and the PB chips take them to a whole other level of peanut buttery goodness. I like to make them large."
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
3 dozen (large)
ingredients
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup peanut butter
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 (270 g) package peanut butter chips
directions
- Preheat the oven to 375°F.
- Cream softened shortening until fluffy. Add sugar gradually, mixing until creamy. Beat in eggs, one at a time and mix well. Add peanut butter and blend well.
- In another bowl, measure flour. Add soda and salt and stir thoroughly to blend. Add to peanut butter mixture and mix thoroughly. Add peanut butter chips and stir.
- Drop dough from spoon onto ungreased baking sheet. Bake in a 375 F oven for 12-15 minutes. Makes about 3 dozen large cookies.
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RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
