I’ve been wanting to bake but trying to “be good” or something like that, so when my roommate came home from a camping trip, stared at the pantry and said, “I want something sweet..” I said, “I could make cookies!” We have a lot of peanut butter, so peanut butter it was. These would be amaaaazing with some chocolate chips, but they are definitely tasty!
I cut the original recipe in half (which is reflected in the measurements below), used butter instead of shortening and coconut milk instead of buttermilk. I still got a ton of cookies and they came out in different degrees of brown because I spaced out on the timer thing on the 2nd two batches. All pretty good though! :-)
Oh and I think next time I would use less of the baking powder/soda…
- 1/2 cup shortening
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup buttermilk
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.