This peanut butter cookie recipe is very deserving of its name. These cookies truly are irresistible! With my family, the entire batch is usually devoured in less than 48 hours.
I am not a fan of crunchy peanut butter cookies because they tend to be dry. To keep them soft and chewy, do not over bake them.
- 1 1/4 cups firmly packed brown sugar
- 3/4 cup peanut butter (I use creamy)
- 1/2 cup shortening or butter
- 1 egg
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 375.
Cream brown sugar, peanut butter, shortening, egg, milk and vanilla in large bowl with mixer on high speed until smooth and fluffy.
Stir flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended.
Scoop with a small cookie scoop onto baking sheet 2″ apart. Flatten slightly in a crisscross pattern using a fork.
ake for 7 to 8 minutes or until set and lightly browned.
Cool for at least 2 minutes on baking sheet before moving cookies to parchment paper or a wire rack to cool completely.