Prep 30 mins
Cook 20 mins
DH and I went to the Southern Women's Show in Raleigh back and April and saw a presentation on cookies by the White Lily Flour company. The cookies were really good and I wanted to save the recipes for safekeeping. I haven't made these myself yet, so let me know how they are if you make them before me!
- Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
- Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
- Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended.
- Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.
Made recipe as posted and boy oh boy were these gone in a hurry. Loved the moistureness and nice and soft and chewy. Made for your Football Pool win.
Wonderful peanut butter cookie and dipping it into the chocolate just makes it so extra special. The cookies themselves are moister than standard peanut butter cookies and they do not crumble at all. The chocolate dip just makes them extra special. Made for a tag with Pick A Chef event Spring 2010
these are the worst peanut butter cookies i have ever had .! you should check the recipe , (3 & 1/4 cup flour?)
i used the last of my flour to make these as x mas gifts and they were so bad i threw them away! and i had no more flour for any other cookies . this recipe ruined christmas!!!