Ruth'S Chocolate Peanut Butter Cookies – a delicious recipe with flour, baking soda, baking powder, salt, shortening, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F.
2
Sift together flour, baking soda, baking powder, and salt and set aside.
3
Cream together the shortening and peanut butter.
4
Blend in sugars gradually into the shortening mixture.
5
Add the well beaten eggs and mix well.
6
In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
7
Fold in chocolate chips.
8
Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
9
Bake for 12 minutes or until lightly brown - do not overbake.
10
Let cool on sheet for 5 minutes before removing to wire rack to cool completely.
1651
kcal
Calories
64
g
Fat
239
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Ruth'S Chocolate Peanut Butter 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.
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