Too good to last

A post about baking without any pictures because these cookies were gone before I had the chance!  To see pictures of this fabulous little dessert, head on over to check out Annie’s Eats, which also provided the recipe for these.  Annie talked about the texture of this cookie being great, and I agree!  The cookies rose a bit as they baked and stayed chewy.  I took Annie’s recommendation to use 1/2 butter and 1/2 shortening.  Next time I may use a little less honey and a little more peanut butter, or maybe try some PB chips. 

Kevin suggested adding some chocolate chips to these, so I did so for the last dozen or so.  We liked both variations but decided the original, straight-up PB was best!

I brought these to school because a group of students and teachers were heading to a homeless shelter to bring dinner and dessert.  I saved us enough for dessert for a couple of nights, but I estimated wrong….it was dessert for one night because we couldn’t keep our hands off of them! (and therefore couldn’t take pictures when I planned to either!)  Oh well….I guess I’ll just have to make them again. :)

Chewy Peanut Butter Cookies, recipe from Annie’s Eats
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 mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; 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.  Roll the dough into 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.

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