Happy Thanksgiving, everyone! I hope everyone is celebrating the holiday with friends and family today. And since it's now Thanksgiving, it means we're moving into the holiday season - my favorite time of year! So its time to start baking cookies, candies, and other festive treats. I love doing holiday baskets every year, and while I try to include several different treats, classic cookies like chocolate chip and peanut butter are always well-received.
I normally really really hate shortening, but Annie was pretty adamant about it being necessary for these cookies. So I tried it out, and while I wouldn't call myself a "shortening convert," it does work in these cookies. And its such a small amount that I'm willing to use it without a fight.
I made these cookies for the Bedtime Stories Bridal Shower a few weeks back, and they were a big hit. Soft and chewy, with a sweet, crackly crust and lots of peanut butter and honey flavor. These have the best texture of any peanut butter cookie I've ever made, and even though this recipe made a ton, and we had plenty of leftovers, they didn't last long.
One Year Ago: Applesauce Snack Cake
Chewy Peanut Butter Cookies
Taste of Home, as seen on Annie's Eats
makes about 4 dozen
- 3 cups all-purpose four
- 1 cup sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup vegetable shortening
- 4 Tbs unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup honey
- 2 large eggs
- sugar, for rolling the cookies.
Whisk together the flour, sugar, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream together the shortening, butter, peanut butter, and honey. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the flour mixture, beating until just incorporated.
Roll the dough into 1 1/2-inch balls, and roll each ball in the sugar. Space each cookie a few inches apart on the cookie sheets. Bake 10-12 minutes, until the cookies are slightly puffed and golden. Remove from the oven and allow to cool on the baking sheets 5-10 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
Cookies will keep for several days in an airtight container.