PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

from justapinch.com
25 min
16 servings

<strong>Voted Members' Choice!</strong> We are so glad to have been able to try these wonderful cookies... delightfully sweet and perfectly peanut buttery they live up to their name. They're slightly crisp around the edges with a tender center. Once baked, they're big like a bakery-style cookie. If you love peanut butter cookies, these are a must-make.

Ingredients

  • 1 cup(s) butter flavored Crisco shortening
  • 1 cup(s) granulated sugar
  • 1 cup(s) firmly packed brown sugar
  • 1 teaspoon(s) vanilla extract (just pour it in)
  • 2 large eggs, beaten
  • 1 cup(s) Jif peanut butter (I put an extra hunk in)
  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking soda
  • 1 teaspoon(s) salt

Directions

  1. 1

    Preheat oven to 350°. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.

  2. 2

    Cream shortening, sugars, and vanilla extract.

  3. 3

    Add beaten eggs and beat thoroughly. (Just throw them in, beat first.)

  4. 4

    Stir in peanut butter.

  5. 5

    Combine dry ingredients.

  6. 6

    Stir into creamed mixture.

  7. 7

    Using a big scoop, place 6 level scoops on ungreased air bake cookie sheets.

  8. 8

    Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.

  9. 9

    Bake at 350° for exactly 14 minutes. Set your timer.

  10. 10

    Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to a wire cooling rack until completely cool. I stack these standing up in a large air-tight container to keep them from weighing heavy on each other.