What they were supposed to look like:
(Original Source: Six Sisters' Stuff)
As a chocolate non-lover, I LOVE finding good desserts that leave out cocoa. Especially peanut butter cookies, which is strange because I'm not even particularly fond of peanut butter in other recipes. Just cookies.
The recipe calls for chilling the dough for thirty minutes, and I decided to chill half of it, and cook the other half fresh just to see if there was any difference. If there was, no one in my family could tell.
So, here's what you need:
Ingredients:
1/2 cup Crisco (or vegetable shortening)1/2 cup white sugar
1/4 cup light brown sugar, packed
1 large egg
1 tablespoon water
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
pinch salt, optional
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup peanut butter chips (Husband helped make these and after adding the chips, he said "That's not crap," and threw in some extras)
What to do:
Beat together Crisco, sugars, egg, water, and vanilla, until batter is creamy.
Fold in peanut butter chips by hand. Cover and refrigerate dough for 30 minutes or freeze for 15 if you’re rushed. Do not skip chilling the dough if you want puffy cookies because cold dough results in puffier cookies. (See above for my thoughts on this.)
Using a cookie scoop, form 1 inch balls (or roll balls by hand) and place on prepared cookie sheets, allowing for adequate spacing (these cookies do not spread much, but like all cookies, they spread some; and the colder the dough, the less they will spread). Bake for 8-10 minutes or until barely brown. Remove cookies from oven when they look slightly under-baked and allow cookies to cool and firm up on cookie sheets for at least 5 minutes before moving to cooling racks. Store cookies in an airtight container on the counter top or freeze for up to 3 months.
THE FINAL PRODUCT
Thoughts: YUM! Everyone liked them, though again, no one could tell a difference between the chilled dough version and cooking right away. Also, the peanut butter chips don't melt and get all gooey like chocolate chips. They were soft and creamy, but if you didn't get one in the bite, then you couldn't really tell it was a peanut butter cookie. It tasted more like a cinnamon sugar cookie or a mild snickerdoodle. Maybe putting some actual peanut butter in the mix or adding alot more chips might be more peanut buttery goodness.
Will definitely put this in my keeper box, however, and tweak it every now and then till I find what we like best.
That's it! Have a great meal and express your saucy side!
Heather
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