Ingredients
-
3
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
2
-
3/4
-
1
-
12
-
-
-
Directions
Ruth’s Chocolate Peanut Butter Cookies, My mom used this recipe when I was a teenager and I’ve been making them since then I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie Make sure to store in an airtight container **Note 2/2010 – I have adjusted the amount of cookies you’ll receive – this recipe makes 5 dozen cookies not 4 , These cookies are absolutely phenomenal!!! The are soft with a bit of crunch on the outside They are like peanut butter and chocolate chip cookies met right in the middle! I took some to work and everyone really enjoyed them My husband rarely eats baked treats and he has had several, so that’s a big compliment! I will be making a double batch in the next few days for work and home I made these as directed but found that they are great at 14 minutes which is typical for my oven I highly recommend that you enjoy these cookies with a glass of nice cold milk! Made for Went To The Market tag game Thanks HokiesLady! 🙂
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Sift Together Flour, Baking Soda, Baking Powder, and Salt and Set Aside. |
|
3
Done
|
Cream Together the Shortening and Peanut Butter. |
|
4
Done
|
Blend in Sugars Gradually Into the Shortening Mixture. |
|
5
Done
|
Add the Well Beaten Eggs and Mix Well. |
|
6
Done
|
in Three Portions, Alternately Add Flour Mixture, Milk and Vanilla (i'm Trying to Say Add a Third of the Total of Flour, Milk and Vanilla Then Mix Then Add the Next Third of Each and Mix and Then Once More Add Them Together and Mix). |
|
7
Done
|
Fold in Chocolate Chips. |
|
8
Done
|
Drop by Tablespoonfuls (or Use a Cookie Scoop) Onto Lightly Sprayed Cookie Sheet. |
|
9
Done
|
Bake For 12 Minutes or Until Lightly Brown - Do not Overbake. |
|
10
Done
|
Let Cool on Sheet For 5 Minutes Before Removing to Wire Rack to Cool Completely. |
