Easy Peanut Butter Cookies

Ingredients:

2 cups butter-flavored shortening

1 cup chunky peanut butter

1 cup creamy peanut butter

1 ½ cups white granulated sugar

1 ½ cups packed light brown sugar

4 eggs

3 tsp. vanilla extract

1 tsp. water

4 ½ cups all purpose flour

2 tsp baking soda

2 tsp baking powder

White granulated sugar for rolling

Instructions:

1. Preheat oven to 350º.

2. With an electric mixer, cream shortening, peanut butters and sugars, until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and water.

3. In a gallon size zippered food storage bag, combine flour, baking soda and baking powder. Seal bag well and shake until all ingredients are evenly distributed.

4. With your mixer on its slowest speed, gradually add flour mixture to the creamed mixture. Do not over mix at this point; mix only until combined.

5. With a cookie scoop, scoop out balls of dough. Roll balls in sugar and place 2 inches apart on parchment lined baking sheets. Flatten slightly with a fork, while scoring a criss-cross pattern on the tops of the dough balls.

6. Bake for approximately 10-14 minutes. Do not over bake. Bottoms should be just golden brown.

7. Allow to cool for 5 minutes on cookie sheets and then transfer to wire cooling racks to cool completely.

Helpful Hints:

This easy peanut butter cookie recipe has been requested at every school bake sale that I do. It is light and airy and just melts in your mouth. You may use any combination of peanut butter that you like. I personally like the combination of creamy and extra chunky; if you like more nuts use only extra chunky. Or vise versa, if you don’t like the texture of the nuts, use only creamy. The one thing that I would caution you about is not using natural peanut butter; you will be disappointed with the results. It is not necessary to roll the dough balls in white granulate sugar if you don’t want to. You may also halve this recipe for peanut butter cookies if you like.

Submitted By :

Mary P.

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