Recipe by HokiesMom
My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container. **Note 2/2010 - I have adjusted the amount of cookies you'll receive - this recipe makes 5 dozen cookies not 4.
Top Review by Nif
These cookies are absolutely phenomenal!!! The are soft with a bit of crunch on the outside. They are like peanut butter and chocolate chip cookies met right in the middle! I took some to work and everyone really enjoyed them. My husband rarely eats baked treats and he has had several, so that's a big compliment! I will be making a double batch in the next few days for work and home. I made these as directed but found that they are great at 14 minutes which is typical for my oven. I highly recommend that you enjoy these cookies with a glass of nice cold milk! Made for Went To The Market tag game. Thanks HokiesLady! :)
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs, well beaten
- 3⁄4 cup milk
- 1 teaspoon vanilla
- 12 ounces chocolate chips
Directions See How It's Made
- Preheat oven to 375°F.
- Sift together flour, baking soda, baking powder, and salt and set aside.
- Cream together the shortening and peanut butter.
- Blend in sugars gradually into the shortening mixture.
- Add the well beaten eggs and mix well.
- In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
- Fold in chocolate chips.
- Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
- Bake for 12 minutes or until lightly brown - do not overbake.
- Let cool on sheet for 5 minutes before removing to wire rack to cool completely.