The Best Peanut Butter Cookies
MAKES 24 COOKIES
1 cup creamy peanut butter
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
l tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon kosher salt, plus more for sprinkling
1 cup peanut butter chips
Any flavor fruit jam
The inspiration for this recipe comes from my grammy Carl -—
she was the queen of homemade rookies. They are so good!
For a little something extra special, I put a dollop of jelly in the center after baking.
While the rookies are still hot, I make an indentation the of a thumbprint in the center of the cookie, which I fill with jam.
PREHEAT THE OVEN to 375° F.
In the bowl of an electric mixer fitted with the paddle attachment,
combine the peanut butter, butter, and shortening and beat on medium speed
until light and smooth, about 2 minutes.
Add the brown sugar and cream until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well in between each addition.
Beat in the vanilla and combine until mixed.
Whisk the flour, baking soda, and salt together in a medium bowl.
Add the flour in 3 additions to the peanut butter mixture, beating until just combined.
Stir in the peanut butter chips.
Use a 2-ounce ice cream scoop and scoop balls of dough onto a baking sheet.
Bake the cookies on the middle oven rack on a greased baking sheet for 13 minutes.
Transfer cookies to a rack to cool.
Don't forget to make an indentation in your cookies for the jam.
Repeat to bake the remaining cookies.
SUMMER 125