WHAT YOU NEED
shortening (or butter) peanut butter brown sugar milk vanilla egg flour cocoa salt baking soda
Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
1
Drop by heaping tablespoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet.
5
Flatten slightly in crisscross pattern with tines of fork. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE.
6
You can substitute butter for the shortening, but the texture may be a little different. Be careful when measuring cocoa. If you pack it into the measuring cup or scoop it out of the container using the measuring cup, it will be way more than the recipe intends, causing your dough to be too dry.
TIPS
These are the best cookies I’ve ever made, and so easy. Usually my cookies come out burnt on the bottom but these were perfect. ~ Jordan
WHAT PEOPLE SAY