Sometimes, nothing will satisfy like a BIG cookie. These peanut butter cookies are perfect with a tall glass of icy-cold milk and make an excellent lunchbox treat. They got their name because this recipe makes exactly 13 big cookies!
Baker’s Dozen Peanut Butter Cookies
1/2 cup vegetable shortening
1/2 cup peanut butter
7 1/2 oz. dark brown sugar
1 tsp salt
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking soda
1/2 oz. Demerara sugar
Combine shortening, peanut butter, brown sugar, salt, egg and vanilla in mixing bowl and beat until combined. Slowly beat in flour and baking soda until soft dough forms. Preheat oven to 275,
Divide dough into 13 portions (roughly 1/4 cup each; if you’re using a scale, each portion will be exactly 2 oz.) Roll into balls and dip into Demerare sugar.
Place on baking sheet covered with parchment or a Silpat. Allow plenty of room between cookies–6 or 7 on a single baking sheet.
Bake 18 minutes at 275. Cookies will appear soft and puffy when removed from the oven. Allow to cool on the cookie sheet at least 10 minutes before removing from pan.
Store in an airtight container.
© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
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