© 2012 Hana

Peanut Butter Cookies

Rather than doing something productive, like homework, I tend to turn to baking when I  have the time. Baking can be productive too! It produces smiles and fulfilled cravings and stomachs. Anyways, if you’re not a chocolate lover, but a peanut butter lover, then here’s a recipe for you, Peanut Butter Cookies! Original post can be found by Brown Eyed Baker.

For this recipe you will need:

1 3/4 cup all-purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

3/4 cup creamy peanut butter

1/2 cup vegetable shortening

1 1/4 cups packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

Granulated sugar, for rolling cookies


Before making the cookies, preheat your oven to 375°. Also, line baking sheets with either parchment paper or a silicone baking mat.

1. Combine the flour, salt, and baking soda in a bowl and set aside.

2. In a mixing bowl, combine the peanut butter, shortening, brown sugar, milk, and vanilla, beating at medium speed until well blended. Then, add the egg and beat just until blended. Change the speed to low and add the dry mix into the creamed mixture gradually, mixing just until combined.

3. In a small bowl, put in granulated sugar for rolling. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands, then roll the dough into the sugar and place on the baking sheet, with about 2 inches apart. Using a fork, dip the tines into the dough and make a crisscross patter on the cookies, flattening them slightly.

4. Place the baking sheet into the oven and bake for 7 to 8 minutes or until set and the cookies are beginning to brown. Cool 2 minutes on the sheet before moving them to cool elsewhere (like a cooling rack or just a plain old plate).

These cookies can be stored in an airtight container for about a week, or you can freeze them in a freezer bag for about 3 months and that when you want to eat them.


Photos by Hana Ngo.

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