The basis for this recipe is the old standby Crisco peanut butter cookie recipe. My son asked if I’d add chocolate chips, and it’s become a family favorite.
This recipe makes 90 cookies–enough for the cookie jar and a bake sale! Don’t want that many cookies? Wrap and freeze some of the dough for another day. Or cut the batch in half–it’s easy to do. (For a half recipe, use 3 TBL milk).
Peanut Butter-Chocolate Chip Cookies
Makes 90 cookies
1 cup vegetable shortening
1 1/2 cups creamy peanut butter
10 oz. light brown sugar, packed (2 1/2 cups)
1/3 cup milk
2 TBL vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp baking soda
2 cups semi-sweet chocolate chips
3 TBL granulated sugar (for finishing)
Use a stand mixer to blend shortening, peanut butter, sugar, milk and vanilla extract. Beat in eggs, then add flour, salt and baking soda. When batter is well mixed, stir in chocolate chips. Chill dough 1 hour. (This is optional, but it helps these cookies keep their shape when baking.)
Scoop onto prepared baking sheet (I use a Silpat to cover mine, but parchment paper works equally well). Space cookies apart to allow for some spread during baking.
Dip a fork into the granulated sugar and make crisscross designs on each cookie.
Bake at 375 for 8 minutes. Allow to cool on pan for at least 2 minutes, then remove to rack.
Nutrition information below is per individual cookie.