These are by far, the best peanut butter cookies I've ever made. I can officially say my quest is over. My first batch turned out a little hard--the recipe said to bake for 10-12 minutes, but I disagree. 8 minutes is perfect in my oven. They do not turn out golden brown, sometimes more pasty pale, but that's ok! When they cool down completely, they will be so chewy. Ah, finally...victory is mine.
1/2 cup Butter Shortening (I used the plain)Heat oven to 375°F.
1/2 cup Creamy Peanut Butter (I used all natural, crunchy)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
48 foil-wrapped milk chocolate pieces, unwrapped or M&Ms (optional)
Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
Bake 8 minutes or until still pale and unbaked looking on top and golden on the bottom.
Top each cookie immediately with an unwrapped chocolate piece (or M&Ms), pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Makes about 3 dozen if using a 1.5 Tbsp scooper