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May 5, 2016

Irresistible Peanut Butter Cookies Recipe


We had just finished breakfast on a Saturday morning when my son asked me to make him peanut butter cookies.  It was like music to my ears.  I love to bake and am always looking for an excuse.  I've only made peanut butter cookies once or twice so I got out my favorite dessert cookbook:  Hawaii's Best Local Desserts by Jean Watanabe Hee to try a new recipe. 

Hee's recipe for Irresistible Peanut Butter Cookies makes about 3 dozen peanut butter cookies.  To begin, you need to beat on medium speed: 3/4 cup creamy peanut butter (we used crunchy), 1/2 cup Crisco shortening, 1 1/4 cups firmly packed light brown sugar, 3 tablespoons milk, and 1 tablespoon vanilla in a large bowl until blended.  Incorporate one egg to the mix.  

In another bowl, combine 1 3/4 cups flour with 3/4 teaspoon salt and 3/4 teaspoon baking soda.  I sifted the dry ingredients together and added to the creamed mixture until blended.  My daughter spaced out the dough about 2 inches apart and using a fork made crisscross marks on each cookie.  We baked at 375 degrees for about 8 minutes.  When we checked on them, we decided we wanted them a little crispier and browner so we baked for a couple of minutes more.  After removing from the oven, we let the cookies cool on the baking sheet for 2 minutes before letting them cool completely on a wire rack.

These cookies were super yummy, but not as crispy as I hoped.  They had more of a soft center.  For the last batch of dough, I added some chocolate chips for fun.  Great recipe! 

Using a cookie scooper and parchment paper really helps speed up the process.

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