- My dad LOVES peanut butter cookies and it's one of the few things that will make him stalk the stove. My granny and him are the reason I cook. Together we love to experiment and try making different things. So when I adapted this recipe it was with him in mind. We love Jif Peanut Butter and Creamy is the only way we eat it so why not start here...
- Ingredients:
- 1 1/2 cup Jif® Creamy Peanut Butter *
- 1/2 stick Shortening
- Or 1/2 cup Crisco® All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 4 tablespoons milk
- 1 1/2 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups All Purpose Flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- * I only use Jif. I normally buy the small container and use the entire thing plus a tablespoon from another jar!
- Directions:
- HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
One of my favorite things to add to the mix is Chocolate (Seriously who does not LOVE chocolate). I add chips, chunks or both... Another favorite is to put Nutella frosting in between two cookies.. :-D Yummy.. Now my mouth is watering!!!
