There’s something about dropping temperatures and crisp, colorful leaves outside that make me want things like potato soup, pumpkin pie, and… peanut butter cookies. Also, there’s not a man on earth that doesn’t love peanut butter. It’s like a totally separate food group for my husband. He claims that these cookies are some of his favorite things I’ve ever made!
- 1 1/4 cup creamy peanut butter
- 1/2 cup shortening
- 1 1/4 cup light brown sugar (firmly packed)
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 3/4 cup all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- First, preheat your over to 375 degrees and line cookie sheets with parchment paper.
- In your mixer, cream together the peanut butter, shortening, brown sugar, milk, and vanilla.
- Add in the egg and mix until blended.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients in your mixer. It will make a thick, almost clay-like dough.
- Roll the dough into 1″ balls.
- Slightly flatten with the palm of your hand, and then use a fork to create the classic criss-cross on top.
- Bake for 8 minutes and cool on a wire rack (the cookies will harden as they cool, so be careful not to bake them too long).
Peanut butter cookies and ice cold milk? That’s a match made in heaven. I promise, this recipe won’t disappoint!
I got this recipe here, one of my go-to blogs for kitchen inspiration!