Then, I accidentally started filling the measuring cup with whole wheat flour.

Right off the bat not even thinking I used natural(separated ) PB only realizing it called for Skipipy. I would give this recipe a 5*, except I made several adjustments due to a lack of certain ingredients and not paying attention.

If you prefer not to bake, these Peanut Butter and Corn Chip No Bake CookiesВ are right up your alley!.

These Peanut Butter Corn Flake CookiesВ look amazing too.

Maybe you prefer a Chocolate Peanut Butter Cookie вЂ“ super popular!.

Try my tweaked Nutella version of these вЂ“ Peanut ButterВ NutellaВ Cookies.

If youвЂ™re looking for more peanut butter cookie ideasвЂ¦ Remove cookies to racks to cool completely. These cookies will look slightly underdone, but thatвЂ™s what makes them soft and chewy!

Bake for 7 to 8 minutes, or until set and just beginning to brown.

Flatten slightly in crisscross pattern with tines of fork.

Drop by heaping tablespoonfuls (using a cookie scoop works great) 2 inches apart onto baking sheet.

Beat with electric mixer at medium speed until well blended.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl.

Line baking sheets with parchment paper or a silicon baking mat.

You will also need regular table salt and baking soda for this recipe.

I make these cookies with regular all-purpose flour and have not tried any alternatives.

Stick with large eggs in baking, thatвЂ™s the standard.

You will also need pure vanilla extract and one egg.

If you decide to experiment with other milks I would love to hear about it!

IвЂ™ve only used cowвЂ™s milk in this recipe, but itвЂ™s a small amount.

Firmly packed light brown sugar helps develop the wonderful chewy texture in these cookies.

I have not tried these with any of the natural peanut butters or other nut butters yet. I am partial to Skippy or Jif creamy peanut butter.Just please know the texture may be slightly different. I know some people have an aversion to shortening, so you can certainly substitute butter. I always use shortening, in fact butter-flavored shortening is my preference.Once you remove them from the oven and let them cool a bit, they will relax and settle. They will look a little underdone and puffy. When you bake these, start with a small batch and check them after 7 minutes. As the saying goes, вЂњIf it ainвЂ™t broke, donвЂ™t fix it!вЂќ ) If you would like to try with butter, IвЂ™d love to hear your results.

I have used both plain vegetable shortening and butter flavored shortening, however, I have never tried substituting butter. There is shortening in this recipe (I discovered several years ago this recipe originates from the back of the Crisco can). For rustic, just release from the scooper and leave as is. For neat as a pin cookies, scoop the dough out with a cookie scoop and roll the dough lightly in the palms of your hands. You can make your cookies nice and neat or give them a more rustic look, either way, they taste great. They never make it off the cooling rack and into a container, they are always devoured too fast! My entire family loves them and anyone else who happens to try them does too. While we love making these peanut butter chocolate chunk bars, the classic peanut butter cookie is the bomb. Whenever my father in law would visit he would ask for these cookies. IвЂ™ve had this peanut butter cookie recipe in my binder since my kids were little, and my oldest is 25. I have a lot of favorite cookies, like Snickerdoodles and Chocolate Chip, but these peanut butter cookies are right at the top! Baking a batch of peanut butter cookies until they вЂњlookвЂќ done is deceiving and creates a crunchy result. ThereвЂ™s a foolproof way to bake soft and chewy peanut butter cookies.

Peanut butter cookie recipe