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Peanut Butter Sensation Cookies Recipe

peanut-butter-sensation-cookies

Cook Time: 10 Min

Yield: 2 1/2 Servings

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peanut-butter-sensation-cookies

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. creamy peanut butter
  • 3/4 C. granulated sugar
  • 1/2 C. firmly packed brown sugar
  • 1 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 1/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt

Directions

  1. HEAT oven to 375°F.
  2. COMBINE shortening, peanut butter, granulated sugar, brown sugar, milk and vanilla in electric mixer; beat at medium speed until well blended. Beat in egg.
  3. COMBINE flour, baking soda, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Make crisscross pattern on dough with floured fork.
  4. BAKE 8 to 10 minutes. Cool 2 minutes on baking sheets. Place on cooling rack to cool completely.

Peanut Butter Sensation Cookies Recipe

peanut-butter-sensation-cookies

Cook Time: 10 Min

Yield: 2 1/2 Servings

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. creamy peanut butter
  • 3/4 C. granulated sugar
  • 1/2 C. firmly packed brown sugar
  • 1 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1 1/4 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt

Directions

  1. HEAT oven to 375°F.
  2. COMBINE shortening, peanut butter, granulated sugar, brown sugar, milk and vanilla in electric mixer; beat at medium speed until well blended. Beat in egg.
  3. COMBINE flour, baking soda, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Make crisscross pattern on dough with floured fork.
  4. BAKE 8 to 10 minutes. Cool 2 minutes on baking sheets. Place on cooling rack to cool completely.

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