HUSBAND-WINNING PEANUT BUTTER COOKIES

HUSBAND-WINNING PEANUT BUTTER COOKIES image

Yield 2 dozen

Number Of Ingredients 10

3/4 cup Jif Peanut Butter (Yes, it has to be Jif!)
1/4 cup non-hydrogenated shortening
1/4 cup unsalted butter, at room temperature
1 1/4 cups firmly packed light brown sugar
1/4 cup whole milk
2 teaspoons vanilla
1 egg, at room temperature)
2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Steps:

Preheat the oven to 375°F. Line 2 large cookie sheets with parchment paper Cream the peanut butter, shortening, butter and brown sugar in the bowl of a mixer. Add the milk, vanilla and egg, and blend just until combined. Add flour, salt and baking soda. (Note: You can pre-mix them in a separate bowl, but for this recipe we find as long as the salt and baking soda layer in on top of the flour before mixing, it turns out just fine!) Blend until flour is combined, scrape bowl and mix 20 seconds more. Place bowl in freezer for at least a half hour. An hour is preferable (this dough will keep splendidly in the freezer for several months). Use a 1/4 cup scoop to place balls of dough 2 inches apart on cookie sheets. Place in oven and bake for 7 minutes. Rotate pans front to back and top to bottom in oven and bake for 5 minutes more. Remove promptly from oven and slide parchment paper onto cooling racks. (Note: Keeping them on the pan will continue baking the cookie, leaving you with a more crumbly texture, which although is still tasty, isn't as husband-winning. ) Let sit for 2 minutes on parchment and press with a potato masher. It will create uniform markings on your cookies and presses the gooey centers down keeping your cookie moist and delicious. Cool and enjoy! They will keep up to a week in an airtight container, if you can keep your hands out of the cookie jar!