Friday, November 13, 2009

Tiny Peanut Butter Chocolate Chip Cookies

Caution: Before making these cookies, note that they are very very very addictive. Trust me, I've succumbed to the powerful draw of the peanut butter god. And you know what, I am pretty happy with that.

Tiny Peanut Butter Chocolate Chip Cookies
From Hershey's Easy Baking, also on
yield 12-15 dozen (depending on what size you make them)

1/2 cup shortening, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 Tbsp. milk
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
granulated sugar for rolling
chocolate chips (peanut butter and milk chocolate are good)

Preheat the oven to 350 degrees. Cream together the butters, then beat in the sugars until well mixed. Add the egg, milk, and vanilla, beating until mixture is light and fluffy. 2nd bowl, mix together the flour, baking soda, and salt. Gradually add a little bit at a time to the butter mixture, beating well after each addition. Chill the dough for at least 15 minutes, otherwise it is way too soft.
Use a 1/4 tsp. to measure the dough, and roll each into about 1/2-inch balls. Roll in the granulated sugar and put on baking sheets. Bake 5-6 minutes (or longer, if cookies are larger). Right after removing the cookies from the oven, lightly press a chocolate chip into the center of each cookie. Let the cookies cool on the cookie sheets for 1 minute and remove to wire racks to cool completely.
Peanut Butter Cookies (normal size), scoop 1 Tablespoon of dough and roll into balls. Roll each ball into granulated sugar and place on cookie sheets, press a criss-cross pattern into the top of the cookie with a fork, and lightly sprinkle the cookies with more sugar. Bake for 8-10 minutes or until lightly browned on edges.


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