A few weeks ago you might have noticed my Facebook post about finding a good peanut butter cookie recipe for my guests. The first recipe turned out to be a flop. The cookies were very dry. After searching around on the internet some more and talking with my mom, I decided to go with an old favorite, the Crisco recipe. Growing up I usually only made 3 types of cookies: Peanut Butter, Oatmeal, or Chocolate Chip. The Peanut Butter cookie recipe was listed on the back of the Crisco container and always turned out good, so why change things up now. I tend not to bake with a lot of Crisco. I find the white block of shortening a bit odd, personally. But I decided to put all feelings aside and give it another try.
The cookies turned out perfect with the right amount of chewiness and crunch from the pretzels. I baked mine for about 7 1/2 minutes. I thought that amount of time gave an oh-so slight crunch to the outside in spots but still being very soft in the middle. Next time I will try butter flavor shortening and maybe even a mix of shortening and butter, but this is definitely a good starting point. The search continues……
If you have a go-to peanut butter cookie recipe and would like to share, send it over. I would love to try it out!
Peanut Butter Pretzel Chocolate Chip Cookies
Recipe adapted from Crisco
- 3/4 cup Creamy Peanut Butter
- 1/2 stick Crisco Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco All-Vegetable Shortening
- 1 1/4 cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped pretzel sticks
- 1/3 cup chocolate chips
1. Preheat oven to 375 degrees. In a large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Stir in pretzels and chocolate chips.
3. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
4. Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cookies will not look done, but they are. Cool 3-5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.