Ingredients: |
Ingredients: Ingredients
1 cup creamy peanut butter
3/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
Kosher salt
1 cup peanut butter chips
Granulated sugar, for sprinkling
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Directions: |
Directions:Prepare 2 or 3 cookie sheets with parchment paper.
Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
Use a small cookie scoop and scoop the cookie batter onto one of the prepared sheet trays. You can also roll the dough into golf ball size shapes. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
Preheat the oven to 375 degrees F.
Place firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
While the cookies are still hot, press down the center gently with a spoon or dowel and add a dollop of your favorite jam. |
This recipe for Peanut Butter and Jam Cookies is from