I can’t believe it’s almost father’s day already, this year is just flying by. I don’t know about y’all but my dad loves him some peanut butter. For him, it really is another food group. Theres meat, theres potatoes, and then there is peanut butter. With that in mind I wanted to make him some peanut butter cookies for father’s day, but I didn’t want to make the traditional criss cross cookies that I always make. After doing some research online I found this awesome recipe for some really good soft and chewy peanut butter cookies.
- 3 cups all-purpose flour
- 1 cup sugar
- 1½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cup vegetable shortening
- 4 tbsp. unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup honey
- 2 large eggs
- Sugar, for rolling the cookies
- In a medium bowl, combine the flour, sugar, baking soda, baking powder and salt, then whisk together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition.
- With the mixer on low-speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.
- Preheat the oven to 350˚ F. Then roll the dough into about 1½-inch balls, and roll each dough ball in sugar.
- Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
Source – annies-eats.com