These peanut butter cookies have just the right amount of crispiness on the outside and a wee bit of chewiness on the inside. If you’re a fan of a really crispy cookie, bake for another 2 minutes, or if you love more chew, then bake for a couple minutes less.
I recently purchased a new oven and it bakes differently than my old oven. For some recipes I have to raise the temperature by °25F. or lengthen the baking time. So know your oven and you’ll have a great outcome most every time.
For this recipe I used a nut and seed butter in place of my regular peanut butter. Its a blend of cashews, almonds, chia seeds, brazil nuts, sunflower seeds, pumpkin seeds and hazelnuts. The chia seeds are those little black specks that you see in the cookies. The nut and seed butter is just as good as regular peanut butter.
1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar
1 cup white sugar
1 cup peanut butter (smooth or crunchy)
3 cups all-purpose flour
2 teaspoons baking soda
Cream first 6 ingredients together, set aside. Sift flour, soda and salt together, stir flour into wet ingredients.
Make small balls and place on parchment covered baking sheet. Press down with fork.
Bake at °375 F for 10 -12 until lightly browned.
YIELD – Makes about 30 – 40 cookies depending on the size made.