1 cup peanut butter - creamy or crunchy as preferred
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 cups flour
dry roasted peanuts for rolling dough in if you'd like to use that method
Instructions
Using electric mixer cream shortening and sugars. Add eggs &
vanilla, blend. Add baking soda & salt, blend. Add peanut butter,
blend. Add 2 cups flour 1 cup at a time, blend.
Roll dough into large walnut sized balls. Place on un-greased
cookie sheets or cookie sheets lined with parchment paper 2 - 3
inches apart. Using a fork dipped in water make an indentation on
the top of the cookies - pressing down. Make one or two
indentations as desired.
Another method rather than rolling dough into balls is to roll the
dough into a 2 inch log. Do this by placing dough on to a piece
of waxed paper and rolling until the right size. Crimp ends of
paper to seal and place in refrigerator for 15 minutes.
Sprinkle dry roasted peanuts on to a large cookie sheet.
Remove the dough logs from waxed paper. Roll dough through
the peanuts covering all edges . Cut dough approximately 3/8
of an inch thick and place on cookie sheets 2-3 inches apart.
Bake @ 350 for 10 minutes or until set. Cool on cookie sheet or
remove from sheet and place on cooling racks or parchment paper.
Originally Submitted
12/25/2011
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