Ingredients for Moist Chewy Irresistible Peanut Butter Cookies
- 1 cup creamy peanut butter
- Crisco
- Brown Sugar
- Milk
- Vanilla
- Egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Semi Sweet Chocolate Chips
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How to Make Moist Chewy Irresistible Peanut Butter Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the 1 cup (2 sticks) of softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the 1 cup of peanut butter until well combined.
- Add the 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Use a fork to create a criss-cross pattern on top of each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
31g
Fat
7g
Carbs
4g
