This is probably one of the easiest and most versatile cookie recipes. Several weeks ago, we were wanting a quick dessert so we cut the ingredients in half and made a small batch. There were a few Hershey Kisses laying around from a previous job so we opted to put on top of each cookie when they just taken out of the oven. Delicious.
The following is the full peanut butter cookie recipe. Enjoy.
This is what you need:
1/4 cup uns/57g unsalted sweet cream butter
1/2 cup/95g vegetable shortening (you can use all butter if you prefer)
1/2 cup/125g creamy peanut butter
1/2 cup/140g crunchy peanut butter (you can use all same type of peanut butter)
1 cup/200g regular granulated sugar
1 cup/200g packed dark brown sugar (light brown sugar can be used if it is the only type you have on hand)
1 teaspoon/5ml vanilla
2 1/4 cups/274g all-purpose (plain) flour
2 teaspoons/10g baking soda
1/4 teaspoon/2g salt (this is optional – we found it is not necessary with all the salt in the peanut butter)
This is what you will do:
Preheat oven to 350F/180C/Gas4
In a large bowl, mix the butter, shortening and peanut butter with a wooden spoon. Add both types of sugar – stir until mixed. Add the eggs, one at a time, then the vanilla until mixed.
In a medium bowl combine flour, soda and salt. Using a whisk seems to work the best for this. Stir flour mixture into the sugar mixture. Combine well. You may want to use your hands.
Form dough into balls or ropes or whatever tickles your fancy. Place on an ungreased cookie sheet. (For ease of cleanup, we often use the non-stick parchment paper).
Bake for 10-12 minutes.
Letting them cool on the cookie sheet seems to work well. So we say don’t bother with a cooling rack.
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