Soft & Chewy Peanut Butter Cookie

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/2 cup Jif peanut butter

• Baking & Spices

  • 2 tsp Baking soda
  • 1 1/2 cup Brown sugar
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 1/2 cup Shortening
  • 1 tbsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter

Found on thepinningmama.com

Ingredients

• 2.5 cups flour
• 1 tsp salt
• 2 tsp baking soda
• ½ cup butter, softened
• ½ cup shortening
• 1½ cup Jif peanut butter
• 1½ cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tbsp vanilla

Directions

• Start by combining your dry ingredients, the flour, salt, and baking soda, in a medium bowl and mix to combine.
• Next, combine the butter shortening and peanut butter in your mixer or a large mixing bowl. Make sure to use traditional peanut butter, not the natural variety.
• Mix the sugars in with the peanut butter mixture until it is light and fluffy. Then stir in the eggs and vanilla until everything is combined.
• Take the dry ingredients and mix it into the peanut butter mixture in thirds. I use my kitchen aid for this, but if you dont have one then you can do it by hand. The dough will be stiff but not crumbly and should be easy to form into cookies.
• Use a ¼ cup measure to scoop the dough out then roll it into a ball and flatten very slightly using a fork to criss-cross the tops. Or, make these smaller by measuring it out with a ¼ cup measure then dividing the dough in half before rolling into balls.
• Bake at 350˚F for 10-12 minutes or until the center of the cookies are just set. Remove from oven and let sit for 2 minutes then move them over to a wire cooling rack.
• Enjoy!