Prep 1 hr 15 mins
Cook 10 mins
I love the texture that the shortening-butter-peanut butter combination imparts to these cookies. Personally I like them soft, but you can cook them a bit longer if you want crisp. I'm totally guessing at the number of cookies this yields--I just keep going until I run out of dough. I've made these with crunchy peanut butter, but I think creamy is best. Chilling time included in preparation time; the actual work time I'd estimate at 15 minutes.
- 59.14 ml vegetable shortening
- 59.14 ml butter
- 118.29 ml peanut butter
- 118.29 ml sugar
- 118.29 ml brown sugar
- 2 eggs, beaten or 118.29 ml egg substitute
- 295.73 ml flour
- 2.46 ml baking powder
- 3.69 ml baking soda
- 1.23 ml salt
- Cream shortening and butters with sugars; mix in egg thoroughly.
- Blend flour, baking powder and salt and stir into creamed mixture.
- Chill 1-2 hours.
- Roll into balls the size of walnuts; crisscross with fork dipped in sugar.
- Bake at 350F until brown (7-9 minutes for soft cookies or 10-12 minutes for crisp).
Excellent peanut butter cookies. The flavor and texture were perfect for me. Easy and quick to put together too. thanks so much for sharing.
I was needing a dessert, and I had a bag of reece's pieces in the cupboard. I went to the community boards and asked for help. I only had 3/4 cup of butter. Len23 suggested a peanut butter cookie with the pieces added. impera_Magna made a classic hershey cookie with the pieces added. I found your recipe that called for very little butter and shortening. It was a perfect cookie. If it is o.k. with the chef I will post a picture, but I wanted to get permission because of adding the reece's pieces. Thank you for sharing your recipe.