Irresistable Peanut Butter Cookies

Cooked up on September 5, 2011

Filed under: baking, dessert, family, snack

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Once upon a time, I lived in Phoenix alone for an internship. I knew approximately five people in the entire city and I worked nights. Also it was summer, which meant it was between 110 and 115 most days. It was for about three months. And every day of those three months, my mom sent me a letter and a recipe, like this one:

Sunday I pulled out the recipe for cookies from my mom’s friend in Washington and decided it was time for some peanut buttery goodness.

I think the emotion I’m feeling right now is “fist-pump!”

Here’s how you can make my very favorite peanut butter cookie recipe:

You will need:

  • 3/4 cup peanut butter
  • 1/2 cup crisco
  • 1 1/4 cup brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups flour
  • 3/4 tsp. salt
  • 3/4 tsp. baking soda

Side note: how cool are these pinch bowls that Dave brought home?

Most cookie recipes have similar sequences of events: Start with the fats and sugars…

In this case, that includes lots of peanut butter. Not that I’m complaining.

 

Cream together the peanut butter, crisco, brown sugar, milk and vanilla. Then add your egg and beat at medium speed until it is just blended. Then add the rest of the ingredients. Once mixed, use a cookie scoop to place on a baking sheet with a silpat or parchment paper underneath.

This recipe will make about thirty cookies, but these cookies basically do not spread at all when they bake. So you can have them pretty close together without worrying that they will mush into each other.

You may even choose to do half just peanut butter, and then get a little crazy for the second half of the dough.

Using a fork dipped into a little bit of milk, flatten the cookies, just a bit. Usually making a crosshatch by pressing once, then doing one more press across it will make the perfect (1/2 inch ish) thickness.

Peanut butter cookies seem weird when they don’t have that trademark crosshatch.

Once they’ve all been flattened a bit, bake at 350 for 11-12 minutes. Remember to switch your baking sheets halfway through — for some reason, these ones are prone to browning more than the average cookie.

After they’ve had a few minutes to set up, move them to a rack to cool.

Then… watch then disappear.

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