Jif® Peanut Butter sent over a little package so that I could try their Irresistible Peanut Butter Cookie recipe for myself. I received Jif peanut butter, Crisco shortening sticks, and Pillsbury All Purpose Flour. All I needed to add were ingredients that were commonly found in my pantry.
The dough came together quickly. It was fluffy, creamy, and easy to scoop. Not only that, but it was really easy to work with. It wasn’t sticky, held its shape, and didn’t crumble. That’s all I ask for in a cookie dough.
The cookies didn’t spread much (if even at all) during baking, so I was able to bake a lot on a single baking sheet since I made them pretty small. They held the signature criss cross imprint of the fork without a hitch. My DH loved this recipe. He ate cookie after cookie and kept asking what was in them since he was worried I was tricking him with secret ingredients. No secret ingredients here… just some good creamy peanut butter!
peanut butter recipe from JIF: http://www.jif.com/Recipes/Details/960
Ingredients
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- Or 1/2 cup Crisco® All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Directions
- HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
This is a sponsored post, but the opinions expressed are my own.
mmm, PB coookies remind me of childhood. I never eat them as an adult but these look pretty good!
These look great! I always make peanut butter cookies but they’ve always turned out more hard than soft – not in a bad way, but I’ve always preferred soft baked cookies over crunchy ones.
I’ll have to try this recipe for my next batch, and find the right amount of minutes that gets my pb cookies chewy not hard in my oven.
Thanks for the recipe ! 🙂
Sydney Sun
http://www.forloveofbaking.com
If you roll your cookies dough in a long roll so you can cut cookies. Wrap the roll put in refrigerator let it get cold then cut and cook you will have soft cookies ..Cookies are thick and soft inside. A trick I learned by accident. I was in middle of getting ready to bake got a call had to leave. I put cookies dough in refrigerator when I got home I baked them best cookies I ever made. Now I do it all the time.
Criss-cross peanut butter cookies always take me back to childhood! Your photos make me want to make some right this second 🙂 I like mine just a teeny bit chewy.