Recipe by grandma2969
taste similiar to a familiar candy when I was younger...combination sounds weird till you try it...these are slightly chewy..
Top Review by toehead_da_giant
I replaced the 3/4 cup butter and 1/4 cup white vegetable shortning with 1 cup butter flavored Crisco, Lactose intolerant and alergic to the Casins (dairy protiens). The cookies turned out great, I'm sure they'd be even better if I was able to use the real butter.
- 2 1⁄2 cups all-purpose white flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 3⁄4 cups packed dark brown sugar
- 3⁄4 cup unsalted butter, slightly softened
- 2⁄3 cup smooth peanut butter
- 1⁄4 cup white vegetable shortening
- 1⁄4 cup dark molasses (not blackstrap)
- 2 large eggs
- 1⁄2 cup finely chopped salted peanuts
Directions See How It's Made
- In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
- Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
- Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
- Grease several baking sheets or use nonstick spray.
- Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
- Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
- Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
- Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
- Store in an airtight container for up to 10 days or freeze up to 2 months.