There are peanut butter cookies and then there are these Peanut Butter Cookies. The recipe came from the same place as my Chocolate Chip Cookies, so it's not surprising that they are excellent. I usually just do Peanut Butter Blossoms at Christmas (remember, they're on my must list), but these are Zach's (and his mom's) favorite so I knew they had to be on this year's list. I think it's the addition of honey in these that makes them so good. They're thick, and soft, and chewy and the perfect balance of flavors. They puff up and crack and remain the perfect consistency. Not surprisingly, these were also requested for Zach's office so here they are on day three!
Chewy Peanut Butter Cookies
(again, from Annie)
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies
1. In a medium bowl, combine the flour, sugar, baking soda, baking power and salt; whisk together and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each one. With the mixer on low speed, add the dry ingredients and beat just until incorporated.
3. Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart.
4. Bake for 10-12 minutes, or until slightly puffed and golden.
5. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough.