I love peanut butter. I love cookies. You'd think I'd bake peanut butter cookies but so many recipes call for shortening, and I can't bring myself to buy shortening when I'd only use it for one thing.
That is, until I found this
recipe for peanut butter cookies without shortening!
Let's bake!
Ingredients:- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions:1. Place the flour, baking soda, baking powder and salt in a bowl. Mix.
2. Cream the butter. (just beat it if you don't have a mixer.) Add the sugars, and mix some more. Add the egg and peanut butter.
Mix until incorporated.
It smells so good.
3. Slowly incorporate the flour into the wet mixture.
When you're done, it should look like this:
Try not to overmix.
4. Wrap in plastic, and refrigerate for at least three hours.
5. Preheat your oven to 375 degrees. Remove dough from fridge, and scoop out using a teaspoon. If you want bigger cookies you can use a tablespoon but those cookies will be pretty darn big.
Use a fork to lightly flatten the balls of dough and create the criss cross pattern. If you notice the fork keeps sticking to the dough, making a less pretty criss cross pattern, I usually run a little water over the fork and flick off the excess.
6. Bake for 9-10 minutes, or until light brown. If you want chewy cookies (I think the way they interpreted chewy in this recipe is crispy, because mine were crispy) bake at 300 degrees for 15 minutes.
Yummay.
Yield for me: 35 cookies.
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Comments (14)
MMMMM...I love peanut butter, and I love cookies as well!
I'll definitely give these a go!
Theoretically, you can change the fat type to anything you want in a recipe like this. If a recipe says "shortening", you can use butter, but you'll have a different result because of the melting point and the structure of the shortening vs. butter. Also, the form in which you use your fat has an effect, as does the temperature of the fat/ dough when it goes into the oven.
The use of the shortening is mostly because it has a higher melting point, and because it gives a chewier, cakier texture to the cookie. Using butter here will promote a crispier cookie with more spreading.
OMG that look soo good maybe be you can show us how to make a chocolate cake next time ^_^
Looks good!
O__O. im gonna drool x:. they look like they turned out delicious. peanut butter! YUM.
I wuv peanut butter. Peanut butter cookies with peanut butter smeared on top and a big honking glass of milk. MM MM!
i luuuuv peanut butter cookies :)
Oooh these cookies look yummy. I've tried other recipes for peanut butter cookies, but they called for butter rather than shortening. But I am impatient so I do not chill and press the dough with fork tines, I just scoop the dough out with a small ice cream scooper. I know it doesn't have the classic peanut butter cookie look but they taste just as good! Also, sometimes I use crunchy peanut butter instead of smooth for a more textured cookie.
MMM... Peanut Butter Cookies are my favorite.
\(^â–½^)/=3 Gonna head to the store to get ingredients now
omfg! i would so kill for peanut butter cookies! but you're right some recipes have shortening in it which makes it harder to enjoy like everyday! but i think i'm gonna try this recipe!
holy ffhgfgddtyfd!!! that looks great! I'm going to try this.
im making them right now(:
peanut butter cookies. probably the only common cookie I don't like.