Top these peanut butter cookies with fresh jam for the ultimate treat.
Directions for: Nancy Fullers's Peanut Butter Cookies
Ingredients
1 cup creamy peanut butter
cup unsalted butter, at room temperature
cup vegetable shortening
1 cups packed light brown sugar
2 large eggs, at room temperature
1 Tbsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
Kosher salt
1 cup peanut butter chips
1 sprinkling granulated sugar, for
Directions
1. Line 3 rimmed sheet trays with parchment paper.
2. Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
3. Whisk the flour, baking soda and 3/4 teaspoon 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.
4. Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
5. Preheat the oven to 375F.
6. Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
See more: Dessert, Nuts, Snack