Peanut Butter Cookies
To make Peanut Butter Chocolate Kiss Cookies, form the dough into a ball but don't flatten. Bake at 350°F for 9–10 minutes. When cookies come out of the oven, press a chocolate kiss into the middle. Let cool.
INGREDIENTS | YIELDS 3 DOZEN COOKIES
- 1 cup shortening
- 1½ cups crunchy peanut butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Freezing Day
Cream together shortening, peanut butter, white sugar, and brown sugar. Add eggs one at a time, followed by vanilla. Mix well.
In a separate bowl, sift together flour, baking soda, and salt. Add to peanut butter mixture.
Mix dough (it will be very thick). Form into small balls and put on baking sheet. Press the balls down with a fork.
Bake at 350°F for 9–10 minutes until cookies are lightly browned.
Cool and freeze in a plastic container.
Reheating Instructions
Defrost cookies at room temperature for 1–2 hours and serve at room temperature.
PER SERVING
Calories: 200 | Fat: 11g | Protein: 4g | Sodium: 125mg | Carbohydrates: 22g | Fiber: 1g
Peanut Butter Basics
Peanut butter is nearly 100 percent peanuts; there are very few additional ingredients or additives. The biggest difference between most commercial peanut butters and natural peanut butters is that natural peanut butter does not have hydrogenated oils added to keep the peanut oil from separating from the peanut paste. Natural peanut butter usually needs some mixing prior to use.
