Soft, chewy and delicious. There's nothing better than homemade cookies and this recipe makes the best peanut butter cookies I've ever had. The key to the cookies turning out just right is to let them set on the hot baking sheet for about five minutes after you take them out of the oven and before you place them on a cooling rack.
Additional ingredient: ¼ cup sugaruse the tines of a fork and create a sugary criss-cross pattern on the top of each cookie
Instructions
Preheat Oven
Preheat oven to 375° F and line two baking sheets with parchment paper.
Mix Ingredients
Mix eggs, both sugars, peanut butter, shortening and butter. Add dry ingredients. Drop by rounded teaspoons onto the parchment paper. (I like large cookies, so I usually make the rounds of dough about the size of a golf ball.) Using a fork, dip the tines into a small bowl of the additional sugar and place in a criss-cross fashion on top of the raw dough, pressing down to flatten the cookie a bit.
Bake
Bake for 9-10 minutes and allow to cool on the baking sheet for about 5 minutes before removing the cookies to cooling rack.
Notes
Be sure to make each cookie the same size, or as close to the same size as possible. This ensures each one will be a consistently soft cookie. And of course, be sure to make the traditional criss-cross pattern with a fork on each cookie. Those fork marks are what make peanut butter cookies distinctive. For more family-favorite, tasty dessert ideas, be sure to try Molasses Snaps or my Best Blueberry Cake