Chewy Peanut Butter Cookies

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.

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.

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.