You can’t make everyone happy! You’re not a jar of peanut butter!
Have you ever seen Paul Blart Mall Cop? I don’t think there’s ever been a scene in movie that made me yell “YAAAAAASSSSS” louder. You know what I’m talking about. The scene where he’s talking about love and he says, “peanut butter; it fills the cracks of the heart”. And he’s not wrong. When life gets hard, eat some peanut butter, drink some wine, and get back at it.
But honestly, you can’t go wrong with these cookies. Take them to work, to your friend’s baby shower, to a holiday party, and you will be loved by all. I swear by this recipe, and if you don’t get someone to fill the cracks of your heart with these, I will personally apologize then slap everyone you made them for.
Peanut Butter Chocolate Chip Cookies
1/2 cup shortening
1/2 peanut butter
1/2 cup packed brown sugar
1/2 white sugar
2 tbsp milk
1 3/4 cup of all purpose flour
1 tsp baking soda
1/2 tsp salt
mini chocolate chips (however much you want, babygirl)
First off, start with preheating your oven to 350 degrees Fahrenheit. In a large bowl, cream your shortening, peanut butter, brown sugar, and white sugar. Mix in your egg and vanilla. Set aside. In another large bowl, stir together your flour, baking soda, and salt. In quarters, combine your wet and dry ingredients until fully mixed. Fold in your chocolate chips.
Okay, so I’m gonna be honest here. I honestly have no idea how many chocolate chips I use. I normally just pour the bag in, because I’m a savage and I have a problem. That being said, I normally go for smaller sized cookies, mostly because I like to take these to house parties, work, and events where more the merry is often celebrated. Now, if you were going for bigger sized cookies, I would recommend larger chips, and a fewer amount. But if you’re going for a ‘more the merrier’ vibe, I would strongly suggest using the entire bag of mini chocolate chips. Besides, who doesn’t want a whole lot of chocolate in their peanut butter cookies? Crazy people, that’s who.
Okay, sidebar over.
So after folding in your chocolate chips (however many you decided to go for), pop those bad boys into the fridge for about half an hour. Mostly because they’re much easier to form when cold, but partly because I’m really bad about cleaning the kitchen after and I’m trying to get the habit of it. After letting them hang in the fridge, use a table spoon to form your cookies, and let them bake for about 10-12 minutes. Ten minutes for more soft, gooey cookies, and twelve minutes for more hard on the edge soft in the middle cookies.
Serve with chilled milk, and enjoy!