Peanut Butter Cocolate Chip Cookies

-

I was craving some peanut butter and chocolate and needing cookies for lunches so I thought I would do it the easy way. They turned out perfectly soft and chewy. Delicious with a glass of milk.

¾ cup creamy peanut butter
½ cup vegetable shortening
1½ cups brown sugar
3 Tablespoons milk
1 Tablespoons vanilla
1 egg
¾ teaspoon salt
¾ teaspoon baking soda
1¾ cups AP flour

Chocolate Chips

Combine the first 5 ingredients and beat until well blended. Add the egg and beat until just blended. Combine flour, salt, and soda and add to the creamed mixture. Mix just until blended. Add chocolate chips and stir. Using a size 40 cookie scoop drop onto a cookie sheet and bake at 375° for 8-10 minutes or until the tops begin to brown. Enjoy!

~Be Blessed!~

Comments

  1. Betsy BrockMay 6, 2012 at 3:31 PM

    Oooh...they look perfect! Thick and chewy..just like I love them! Mmmmm!

    ReplyDelete
    Replies
    1. MarthaMay 6, 2012 at 4:48 PM

      Thank you! These were from a few weeks ago. We are currently working our way through a container of Molasses ones :)My daughter wants badly to learn how to bake without my help and the molasses ones are as close as she has gotten so she insisted on those yesterday :)

      Delete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more