Double Peanut Butter Chocolate Chip Cookies Recipe

Name: Double Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup creamy peanut butter (preferably Jiffy, it works the best); ½ cup shortening (NOT butter flavored); 1 ¾ cups dark brown sugar; 3 tablespoons milk (if you are lactose intolerant, fat free lactose free milk works better than soy milk); 1 ½ tablespoons pure vanilla extract (best if you don't use imitation); 1 large egg; 1 ¾ cups unbleached all-purpose flour; ¾ teaspoon salt; ¾ teaspoon baking soda; 6 ounces peanut butter chips (or to taste); 6 ounces dark chocolate chips (or to taste)

Servings: persons

1 cup creamy peanut butter (preferably Jiffy, it works the best)
½ cup shortening (NOT butter flavored)
1 ¾ cups dark brown sugar
3 tablespoons milk (if you are lactose intolerant, fat free lactose free milk works better than soy milk)
1 ½ tablespoons pure vanilla extract (best if you don't use imitation)
1 large egg
1 ¾ cups unbleached all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
6 ounces peanut butter chips (or to taste)
6 ounces dark chocolate chips (or to taste)

1
Preheat oven to 375 degrees.
2
Combine peanut butter, shortening, brown sugar, milk, and vanilla extract.
3
Stir until thoroughly combined.
4
Mix in egg.
5
Combine dry ingredients in a separate bowl and then mix into creamed mixture a little at a time.
6
Stir in chips until evenly spread throughout.
7
Roll into roughly 2 inch balls and place on nonstick ungreased cookie sheet.
8
Flatten with fork in a crisscross motion.
9
Bake for 6 to 8 minutes or just until beginning to set.
10
Pull and let stand about 5 minutes before removing from pan.
11
This is the secret to a soft cookie.
12
DON'T wait for those cookies to brown in the oven, or they will get hard They continue to bake after removal, so don't worry!

1451

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup creamy peanut butter (preferably Jiffy, it works the best), ½ cup shortening (NOT butter flavored), 1 ¾ cups dark brown sugar, 3 tablespoons milk (if you are lactose intolerant, fat free lactose free milk works better than soy milk), and more.

Yes, Double Peanut Butter Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Peanut Butter Chocolate Chip Cookies

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