These cookies are so good. I mean melt in your mouth, can’t stop eating them kind of good. They have just the right blend of sugary peanut flavor. It’s been a while since I made them. Things always tastes better when you haven’t made them recently. Store in airtight container and they’ll stay soft.
1 cup butter-flavored Crisco
1 cup peanut butter, creamy or chunky
1 cup brown sugar, firmly packed
1 cup white granulated sugar
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons baking soda
Cream together shortening, peanut butter, brown and white sugars. Add eggs, one at a time, mixing thoroughly after each egg.
Add flour, baking powder, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first. I don’t waste my time with this step. I sprinkle the teaspoon measurements, then dump in the flour and call it good. Why get another bowl dirty?]
Preheat oven to 375°. Chill dough slightly, about 15 minutes. Chilled dough is easier to work with. Form dough into 1 ¼” balls by briefly rolling in palms. [I use a small scoop to grab the right amount of dough for uniform balls.] Put about 3” apart on non-stick cookie sheet or lightly grease a cookie sheet if yours aren’t non-stick. Dip a fork in white sugar and flatten the balls, making a crisscross pattern.
Bake in 375° oven for 8 minutes. Remove cookies sheet from oven and let the cookies finish cooking on the cookies sheet. Transfer cookies to racks to finish cooling.
Makes about 6 dozen.
Chocolate Drizzle for Cookies
½ cup chocolate chips
1½ teaspoons Crisco*
To make a chocolate drizzle, melt chocolate chips along with Crisco in microwave for 20 – 30 seconds, then drizzle over cookies while warm. It may take more or less time depending on the wattage of your microwave.
*Don’t use any other type of oil, butter of lard. It needs to be Crisco to work.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.