Peanut Butter Cookie – With a Plus

February 7, 2010 at 3:13 pm 2 comments

I can’t say this peanut butter cookie has a “secret” ingredient, or I wouldn’t very well be able to share the recipe with you. The “plus” is vanilla pudding mix. It helps make and keep the cookies chewy and moist.


Bowl 1:
3 eggs
1 Cup shortening
1 Cup creamy peanut butter
1 Cup white sugar
1 Cup packed brown sugar
1 teaspoon vanilla extract

Bowl 2:
3 Cups all-purpose flour
1 package vanilla pudding mix
2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees. In bowl 1, combine all ingredients listed for it. (Hint: if you put the eggs in the 1-cup measure, tip it around to coat the sides with the egg whites, then use that same cup to measure the shortening, the shortening will come out a lot easier.) Blend with electric mixer on slow, then medium, stopping a time or two to scrape down the sides. In bowl 2, combine all the ingredients listed for it. Combine the two bowls, stirring with a solid spoon – it will be very stiff. Shape into 1-inch balls and place 2 to 3 inches apart on greased baking sheet. Flatten with a fork dipped in sugar to create the classic criss-cross pattern on top. Bake at 375 degrees for 7 – 8 minutes, or until edges just start to brown. If you bake until the whole cookie is brown, they will be crunchy, not chewy. Cool several minutes on the sheet before removing to cool completely.


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2 Comments Add your own

  • 1. Calee  |  February 10, 2010 at 11:46 pm

    Thank you for the delicious cookies PB cookies and thank you for being one of the calm people in my life. I’m so glad we are close geographically and personally.


    • 2. bradcreerhrcooks  |  February 11, 2010 at 7:00 am

      Thanks for the kind words, Calee. I’m glad we’re close – both ways – too. Now, If I could only get a *real* job, a few of the stressors in our lives might ease up a little.



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