It’s hard to taste a peanut butter cookie and not be transported back to childhood. You take a bite, close your eyes, and feel the soft taste of sweet peanut butter overwhelm you. Suddenly, you’re sitting in that old cafeteria, trading lunch box items with your friends. Everyone wants your cookies, but you’re not giving them up for some carrot sticks or a ham sandwich, right? You feel so grateful that your mom made you these wonderful cookies and think you should just keep them for yourself.
When your eyes open again, you’re back to reality, standing in the test kitchen with everyone looking at you curiously. Did you say that stuff about the lunch table out loud? Oh no. Nevertheless, you all agree that these cookies are a winner. You take a photo of the finished product, snap a photo of the taste-testing remnants for Instagram and then sit down at the computer to write this blog post. You scratch a barely legible reminder in a notebook to make these cookies at home later; they’d be great for mom’s birthday party or the upcoming fantasy football draft party. While you’re at it, you email the recipe to Mary so she can make them for her kids as an afternoon snack. Perfect – now, back to work!
- 1/2 cup vegetable shortening
- 1/2 cup peanut butter
- 1 1/4 cups light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon baking soda
- Preheat oven to 275°F.
- Using the flat beater attachment, beat shortening, peanut butter, brown sugar, egg, and vanilla at a medium setting until well blended.
- Reduce speed to low and gradually add dry ingredients until blended. Dough will be crumbly.
- Roll 3 tablespoon-size portions of the dough into a ball. Place on ungreased cookie sheet.
- Press to 1/2-inch thick. Sprinkle with sugar crystals.
- Bake 18 to 20 minutes. Do not overcook.