Peanut Butter Cookies

Do you like peanut butter cookies? I do, but I can rarely find one that isn't dry, crunchy and basically completely unappetizing. I've made tons of different PB cookies recipes and the only one that guarantees me a good, soft, creamy cookie every time is the Crisco Peanut Butter cookie recipe. I don't use Crisco in a lot of cooking (I usually prefer butter), but the shortening really makes the difference in these cookies.

Crisco PB Cookies

Ingredients:
3/4 cup creamy peanut butter
1/2 cup Crisco
1 & 1/4 cup firmly packed brown sugar
3 tbs. milk
1 tbs. vanilla
1 egg
1 & 3/4 cup AP flour
3/4 tsp salt (don't skip the salt!!!)
3/4 tsp baking soda

1. Heat oven to 375.
2. Combine PB, Crisco, brown sugar, milk and vanilla in a large bowl.
3. Beat until well-blended.
4. Add egg.
5. Mix dry ingredients in a separate bowl.
6. Add to creamed mixture at low speed.
7. Drop onto baking sheets & flatten in criss-cross pattern with a fork. Try to keep them all uniform in size. (I use a small ice cream scoop.)
8. Bake for 7-8 minutes or until just browning around the edges.
9. Cool for 2 minutes before moving to parchment paper.

Enjoy warm or cool (warm is my favorite!!).
So delicious - I won't try another PB cookies recipe!!