Sassinate! (sassinate) wrote,

the best peanut butter cookies in the world!

Delicious and crazy peanut butter cookies I have no idea where this recipe originated. It has been written on a very old, ever yellowing, recipe card in my mother's kitchen cabinet since I was old enough to remember. This year I substituted split vanilla beans for the vanilla extract at a rate of 1 bean / tsp (5 mL) called for in the recipe. The result was heavenly! If you have no vanilla beans, no mater, these still taste wonderful if made using vanilla extract. Fancy equipment is not needed: I burnt out yet another mixer this Christmas so I mixed these babies with nothing but a bowl, a wooden spoon and a smile.

  • Cookie sheets, ungreased
  • Mixing bowl
  • Oven preheated to 375F (190C)
  • 3/4 c (185.7 mL) peanut butter (light and chunky are both okay!)
  • 1 1/4 c (313 mL) packed dark brown sugar
  • 1/2 c (125 mL) vegetable shortening
  • 5 vanilla beans OR 1 tbsp (15mL) vanilla extract
  • 1 large egg
  • 3 tbsp (45mL) whipped cream
  • 1 3/4 c (213 mL) all-purpose flour
  • 3/4 tsp (3.75 mL) baking soda
  • 3/4 tsp (3.75 mL) salt
  1. Cream brown sugar, peanut butter, shortening, egg, cream and vanilla in a bowl.
  2. In another bowl,whisk the rest of the ingredients together. Slowly add these dry ingredients to the creamed wet ingredients. Mix until uniform.
  3. Drop batter in large spoonfuls onto cool ungreased cookie sheet approx 2.5 inches (6 cm) apart. Flatten each ball slightly with a fork to make a criss cross pattern. If you're feeling ambitious you can top with crumbled peanuts. I'm never ambitious.
  4. Bake in oven for 6-7 minutes. You'll know its done when the edges are just slightly brown and the middle no longer looks wet. Cool for 3 minutes on cookie sheet and then transfer to a cooling rack.
Tags: recipe

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