Thursday, May 12, 2016

Vanilla and Peanut Butter Chip Cookies

Puffy Vanilla and Peanut Butter Chip Cookies: Savory Sweet and Satisfying

These cookies are soft and delicious. Plus since the recipe calls for shortening there is no need to wait for butter to soften, so you can start making the batter right away. 

Vanilla and Peanut Butter Chip Cookies


  • 1/2 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all purpose flour
  • 3/4 cup peanut butter chips


  1. In a large mixing bowl beat together the shortening, both sugars, egg, water and vanilla extract, until well mixed and creamy.
  2. Add in the cinnamon, baking soda and flour. Mix until just combined.
  3. Fold in the peanut butter chips, by hand.
  4. Cover and refrigerate for 30 minutes or freeze for 15 minutes.
  5. Preheat the oven to 375ยบ F. Line two baking sheets with a silpat mat or parchment paper.
  6. Scoop out the dough and roll into about 1 inch balls, rolling quickly as to not handle the dough too much and warm it up. Place the balls onto the prepared baking sheets and leave a little room in between each ball.
  7. Bake for 8-10 minutes or until just barely brown. You want to remove the cookies from the oven when they look slightly under baked. Allow the cookies to cool on the baking sheets for at least 5 minutes. Then transfer them to a cooling rack and allow to cool completely.
*Adapted from Six Sisters' Stuff.

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