RUTH'S CHOCOLATE PEANUT BUTTER COOKIES

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Ruth's Chocolate Peanut Butter Cookies image

My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container. **Note 2/2010 - I have adjusted the amount of cookies you'll receive - this recipe makes 5 dozen cookies not 4.

Provided by HokiesMom

Categories     Drop Cookies

Time 32m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 12

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs, well beaten
3/4 cup milk
1 teaspoon vanilla
12 ounces chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Sift together flour, baking soda, baking powder, and salt and set aside.
  • Cream together the shortening and peanut butter.
  • Blend in sugars gradually into the shortening mixture.
  • Add the well beaten eggs and mix well.
  • In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
  • Fold in chocolate chips.
  • Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
  • Bake for 12 minutes or until lightly brown - do not overbake.
  • Let cool on sheet for 5 minutes before removing to wire rack to cool completely.

Nutrition Facts : Calories 136.8, Fat 7.6, SaturatedFat 2.4, Cholesterol 6.6, Sodium 68.8, Carbohydrate 16.3, Fiber 0.8, Sugar 10.4, Protein 2.3

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