As I have mentioned before, I am not a great fan of peanut butter cookies. My sister-in-law, Kim, sent this recipe to me, which she got off a can of Jif. I know peanut butter cookies are supposed to be flattened with a fork but I used my favorite method: butter the bottom of a glass, dip in sugar, gently flatten the dough ball. I also added the mini chocolate chips. I cooked until just slightly browned, they are very soft, or, as my niece, Claire, said, “squishy.”
Dough ball before flattening
Nicely flattened with the buttered bottom of a glass dipped in sugar
Source:
Jif via my sister-in-law, Kim
Yield:
7 dozen cookies
Ingredients:
1½ cups creamy peanut butter
1 cup Crisco
2½ cups firmly packed light brown sugar
6 tablespoons milk
2 tablespoon vanilla
3 large eggs
3½ cups flour
1½ teaspoons baking soda
1½ teaspoons salt
4 cups mini semi-sweet chocolate chips
Instructions:
1. Heat oven to 375 degrees.
2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat with mixer until well blended.
3. Add eggs and mix until well blended.
4. Combine flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just blended. Stir in chocolate chips.
5. Drop two tablespoonful balls onto baking sheets lined with parchment. Flatten each ball with the bottom of a glass that has been buttered and dipped in sugar. Re-dip the glass before each flattening.
6. Bake for 8-10 minutes or until lightly golden.
7. Cool on sheets for a few minutes before removing to cooling rack to cook completely.
