I am a sucker for all things sweet and salty. The mixture makes me happy and satisfied at the same time...add peanut butter to the mix and we are talking HEAVEN. I think when I ate (5...but who's counting) this cookie I could hear angels sing. The peanut butter cookie is one that I found on the back of a Crisco container years ago and love. Peanut butter cookies tend to get hard and crunchy once out of the oven but this recipe stays so soft and scrumptious. Add some mini chocolate chips, pretzel bits and prepare to be transported to the pearly gates.
To make them you will need 3/4 cup of creamy Peanut Butter, 1/2 cup (or 1/2 stick) Butter flavored Crisco, 1 1/4 cups of packed light brown sugar, 3 Tablespoons of milk, 1 Tablespoon of vanilla, 1 egg, 1 3/4 cup of All-Purpose flour, 3/4 teaspoon of salt and 3/4 teaspoon of baking soda, 1/2 cup of mini chocolate chips and 1/3 cup of crushed pretzels.
Begin by combining the peanut butter, Crisco, brown sugar, milk and vanilla in large bowl on medium speed, until well blended. Add egg and beat just until blended. In another bowl combine flour, salt and baking soda. Add to creamed mixture and mix until just blended. At this time you can mix in the chocolate chips and pretzel by hand to combine.
Preheat oven to 375°. Drop by the teaspoonful about 2 inches apart on an ungreased cookie sheet. Flatten slightly with crisscross pattern with tines of fork that has been dipped in regular sugar. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool for 2 minutes on baking sheet and then transfer to sheets of foil that you have spread on the counter top, until the cookies are cooled completely.
I'm not sure of what the foil does but it helps make a wonderful and soft cookie that I adore. Be sure to try them and get your sweet n' salty fix for a day anyway. Sweet PB-J
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