- 3/4 cup Jif Extra Crunchy Peanut Butter (This is not a sponsored post, but I do recommend using the Jif. I've used store brands of peanut butter before and had poor results)
- 1/2 cup shortening
- 1 1/4 cup firmly packed brown sugar
- 3 T milk
- 1 T vanilla extract
- 1 egg
- 1 3/4 cup all purpose flour
- 3/4 t baking soda
- 3/4 t salt
Preheat your oven to 375 degrees F.
In a large bowl (I used my KitchenAid stand mixer), combine peanut butter, shortening, brown sugar, milk, and vanilla. Beat until well blended with an electric mixer.
Add egg, beating until just blended.
Combine flour, baking soda, and salt in a separate bowl. Add to the creamed mixture, beating at low speed until just blended.
Drop by rounded spoonfuls (I used a cookie scoop) 2 inches apart on a baking sheet. Flatten slightly in a criss-cross pattern with the back of a fork. (I didn't do that to all of the cookies, which made some of them fluffier, which we liked)
Bake 7 to 8 minutes, or until just set and beginning to brown. Cool for 2 minutes on the baking sheet and then transfer to a wire baking rack to cool.
Note: I added dark chocolate peanut butter Hershey's kisses to some of the cookies as they cooled on the baking sheet. Perfection!
Do you have a favorite recipe featuring peanut butter? Here are a few more of mine: