Double Peanut Butter Chocolate Chip Cookies

“I've been working on tweaking this recipe off and on for over a decade. The end result is a batch of cookies that can't make it overnight in our house and all my family and friends beg me to make it whenever they can. It might look like a lot of peanut butter. It might look like way too much vanilla. Trust me, it works!”
READY IN:
37mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine peanut butter, shortening, brown sugar, milk, and vanilla extract. Stir until thoroughly combined. Mix in egg.
  3. Combine dry ingredients in a separate bowl and then mix into creamed mixture a little at a time.
  4. Stir in chips until evenly spread throughout.
  5. Roll into roughly 2 inch balls and place on nonstick ungreased cookie sheet. Flatten with fork in a crisscross motion.
  6. Bake for 6 to 8 minutes or just until beginning to set. Pull and let stand about 5 minutes before removing from pan. This is the secret to a soft cookie. DON'T wait for those cookies to brown in the oven, or they will get hard They continue to bake after removal, so don't worry!

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