Crispy Peanut Butter Cookies

Hello friends!

If given a choice between a crispy, crunchy cookie and a chewy, soft cookie, I will pick the crispy, crunchy cookie every time!

These truly fabulous classic peanut butter cookies bake up chubby, light, crunchy, and crisp with the perfect balance of chocolate chips, cinnamon, and nutmeg.  A recognized old-fashioned cookie, which is adorned with the classic fork-patterned crisscrossed lines on its peanut butter belly, is easy to make and easy to eat!

This dough does require chilling time, so make sure you factor that into your schedule.  Ideally, professional bakers chill the dough overnight so all ingredients can get cozy and get to know each other.  That’s a great tip for all your cookie doughs, but who has that time? If short of time, chilling dough for a half-hour will still give you an amazing cookie!

Meet ya in the kitchen!

 

Ingredients:

1 cup Crisco shortening

1 cup sugar

1 cup (packed) brown sugar

1 teaspoon vanilla extract

2 eggs beaten

1 cup peanut butter – smooth or chunky (not natural)

2 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

Pinch of freshly grated nutmeg

1 teaspoon salt

1 cup mini chocolate chips

1 cup peanuts, chopped (optional)

2 tablespoons milk in a small bowl

Getting Ready:

Preheat oven to 350 degrees. Position the oven racks to divide the oven into thirds.  Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Working with a stand-up mixer, beat the shortening, sugars, and vanilla on medium speed for a minute or two until smooth and creamy. Add the beaten eggs and beat thoroughly.  Mix in the peanut butter and beat for another minute.  Scrape down the sides of the bowl, and on low add the dry ingredients, mixing only until they just disappear.  Mix in the chocolate chips and or chopped peanuts. The dough will be soft and pliable. Chill overnight or 30 minutes to an hour.

Working with an ice cream scooper #40 or using a rounded 1 1/2 tablespoonful of dough for each cookie, scoop dough onto the baking sheets, leaving 2-inches between them.  Dip the tines of a fork in milk and press the back of the fork against each cookie first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentions.  I feel dipping the tines in milk instead of flour makes them crisper.

Bake for about 14-16 minutes, rotating the sheets from top to bottom and front to back at the midway point.  When done, the cookies will be lightly colored and still a little soft.  Let the cookies sit on the sheets for a minute before transferring them to a cooling rack.  Cool to room temperature.

Bake a little magic!

Thanks for stopping by…

Eileen~

 

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