INGREDIENTS
- 1/3 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- PREP
- BAKE
- TOTAL
- YIELD
- about 2 dozen cookies
INSTRUCTIONS
- Preheat the oven to 180°C. Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
- Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take a while for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
- Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 5cm between them.
- Use a fork to flatten each cookie to about 1.5cm thick, making a cross-hatch design.
- Bake the cookies for 12 to 16 minutes, until they’re barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.
NUTRITION INFORMATION
- Serving Size 1 cookie (28g)
- Servings Per Batch about 24
Amount Per Serving:
- Calories 120
- Calories from Fat 60
- Total Fat 6g
- Saturated Fat 1.5g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 140mg
- Total Carbohydrate 14g
- Dietary Fiber 1g
- Sugars 7g
- Protein 3g