YouTube instructional video is at the bottom.
Makes 15 cookies
What you’ll need
All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Brown sugar
Unsalted butter (Room temp)
Vegetable shortening (Room temp)
1 large egg (Room temp)
Peanut butter
Vanilla extract
Tools you’ll need
11 x 17-inch baking pan
Parchment paper
Preparation of ingredients
Step 1- Add 1 2/3 cups All-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/8 teaspoon salt into a medium sized bowl. Stir all ingredients together. Set aside.
Step 2- In a stand mixer with paddle attachment, add 1 stick unsalted butter (Room temp), 3 tablespoons vegetable shortening (Room temp), 2/3 cup sugar and 2/3 cup brown sugar. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 3- Add 1 large egg (Room temp), and 2 teaspoons vanilla extract. Mix on a medium speed until combined.
Step 4- Add 3/4 cup peanut butter and the All-purpose flour all at once. Mix on a medium low speed until combined. Place into fridge or freezer for 30 minutes.
Preheat oven to 325 degrees
Step 5- Lightly butter bottom of baking pan and line with parchment paper. Scoop a medium sized amount of Peanut butter cookie batter and place into palm of your hand. Roll into a ball and place on to baking pan.
Step 6- Press down on to each individual ball of dough slightly with your finger. Take fork and and make 4 indentations on to top of each individual piece of cookie dough.
Freezer storage- If you want to bake your cookies another time place pan into freezer until you are ready to bake the cookies. If you want a longer storage, place cookies into an airtight bag or vacuum seal bag and place in freezer. They can last 1 to 3 months.
Step 7- Place into a preheated 325-degree oven for 20 minutes. Remove cookies out of oven. Let cookies cool completely before serving.
Storage- Place the cookies into an airtight container or bag. The cookies will last up to 7 days at room temperature.
YouTube Instructional Video
