When it comes to baking I like to make homemade cookies. Many of my made from scratch cookies start out with a basic recipe and then I add a little of this and a little of that.
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| Use the back side of the fork to make an indent in peanut butter cookies |
This cookie tastes good any time of the year. Peanut butter and chocolate are delicious comfort foods. I hope that you enjoy the recipe
For this recipe you will need the following:
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1 cup granulated sugar
1 cup brown sugar
1 cup shortening Crisco vegetable shortening or 1 cup of softened salt-free butter -
1 cup Smuckers Natural creamy or chunky peanut butter
2 eggs
A pinch of salt -
1 teaspoon vanilla
2 cups Hodgson Mill Organic unbleached organic all purpose flour
2 teaspoons baking soda -
½ cup of Nestle Toll House Delightfulls Milk chocolate morsels with peanut butter filling
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With a mixer cream the sugar, with shortening or the butter then add the peanut butter, vanilla followed by the eggs.
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Continue to beat on medium speed until the batter is smooth.
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Add flour salt and baking soda and mix all ingredients well.
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Mix in the chocolate peanut butter morsels with a spoon
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Line the cookie sheet with parchment paper.
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Drop the cookie dough by teaspoonful onto the parchment paper; space cookies two inches apart.
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Use the back side of the fork to press down on the center of the cookies and to make the traditional indentation in the cookie tops.
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Bake the peanut butter cookies at 375 for 10 minutes. Know the cookies are done by inserting a toothpick into the center of the cookie and pull out. If no batter is on the toothpick then cookies are done.
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Let the cookies cool 10 minutes before serving.
Here is a gluten-free recipe for peanut butter cookies. Enjoy!
