I love classic desserts. They remind me of simpler times. I love baking something that’s been being baked for decades. It’s my own way of connecting with the 50s, which in my opinion, was probably a super cool time.
I found that most standard peanut butter cookie recipes are fairly similar. These came out really well. Not too sweet and just a little salty. Enough crunch with the perfect balance of chew, just the way I like them.
Get your peanut butter, shortening, sugar, milk and vanilla in a bowl.
If you’re a parchment paper using individual, drop your cookies onto that, if not, use a greased or non-stick baking sheet and bake for 7-8 minutes. Make sure you use your fork to make the crisscross pattern.
Don’t let them go past 8 minutes. They’ll get too crunchy. Take them out and let them cool.
3/4 cups creamy peanut butter
1/2 stick vegetable shortening
1 1/4 cup packed brown sugar
3 Tbl milk
1 Tbl pure vanilla extract
1 large egg
1 3/4 cups flour
3/4 teaspoons baking soda
3/4 teaspoons salt
Preheat your oven to 375 degrees F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg. Slowly beat just until blended.
Sift the flour, baking soda and salt in separate bowl.
Very slowly add the dry ingredients to creamed mixture at low speed. Mix just until blended.
Drop dough by rounded tablespoonfuls 2 inches apart onto greased or non-stick baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake for 7-8 minutes, or until set and just beginning to brown.
Cool 2 minutes on baking sheet. Get some milk and enjoy!