Overview Ingredients Steps
These easily colored cookies are somewhat soothing and softly chewy, with a gratifying peanut butter taste. We tested them with corpulent peanut butter, though smooth/creamy works even better.
Here are tips from King Arthur Flour: This recipe was grown to use normal supermarket-style peanut butter. If we use all-natural peanut butter, grub your possess or use low-fat or low-salt peanut butter, a cookies won’t spin out as described. For even softer cookies, we can use 8 tablespoons (1 stick) of butter instead of a 1/3 crater unfeeling shortening.
1⁄3cupvegetable shortening, during room heat (see headnote)
1⁄2cuppacked light brownish-red sugar
3⁄4cuppeanut butter (smooth or crunchy; not natural-style; see headnote)
Preheat a oven to 350 degrees. Line dual baking sheets with vellum paper or silicone liners.
Combine a shortening, both sugars, egg, vanilla remove and peanut butter in a blending bowl, stirring until smooth.
Add a flour, baking soda and salt to a peanut butter mixture, stir kindly until all is good combined. It might take awhile for this rather dry mix to come together; and when it does, it’ll be utterly stiff. Only if necessary, drizzle in adequate H2O to make a mix cohesive.
Drop a cookie mix by tablespoonfuls onto a prepared baking sheets (a tablespoon cookie dip works good here), withdrawal 2 inches between them. Use a flare to squash any cookie to about 1/2-inch thick, creation a crosshatch or other design.
Bake (middle rack) 12 to 16 minutes, until a cookies are hardly commencement to brownish-red around a edges; a tops will not be browned. Let them lay on baking sheets for 5 minutes, afterwards send to a handle shelve to cold totally before portion or storing.
Adapted from KingArthurFlour.com.
Tested by Bonnie S. Benwick; email questions to email@example.com.
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Calories: 140; Total Fat: 7 g; Saturated Fat: 2 g; Cholesterol: 10 mg; Sodium: 125 mg; Carbohydrates: 16 g; Dietary Fiber: 0 g; Sugars: 9 g; Protein: 3 g.