We decided to kick off our bucket list and our summer with these chewy mouthwatering peanut butter cookies.
So we made this recipe—halved it and ended up with more than enough peanut butter goodness.
Chewy Peanut Butter Cookies
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.
Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
Source: adapted from Annies-Eats
Use raw clover honey and use a little bit less than suggested. The honey is what makes these cookies so chewy and soft!
Dip the fork in water (so the batter doesn’t stick to the fork) for easy and simple criss-cross patterns.
Bake for 10 minutes.
Use butter instead of shortening.