Okay, so today I tried to make those butter flavored crisco peanut butter cookies. I had seen some recipes online, and it seemed like a fun little baking project. Honestly, I was pretty excited to give them a go.
First, I preheated my oven to 375°F. While it was heating up, I laid out some wax paper on the counter for cooling the cookies later. I love the sound the cookies make when they’re fresh out of the oven and hit the wax paper. A subtle sizzle.
Then, I got to work mixing the ingredients. I grabbed a big bowl and combined the shortening, peanut butter, granulated sugar, and brown sugar. I used my electric mixer to beat everything together until it was all nice and blended. It took a few minutes, but it’s important to get it smooth.
Next, I beat in the eggs and vanilla extract. The batter started to look really good at this point. It had that classic peanut butter cookie dough look and smell, which always reminds me of being a kid.
In a separate bowl, I mixed the flour, baking soda, and salt. I always do this separately to make sure the dry ingredients are evenly distributed. Once that was done, I gradually added the dry ingredients to the wet ingredients, mixing on low speed until everything was just combined. You don’t want to overmix it, or the cookies can get tough.
Now for the fun part—shaping the cookies! I rolled the dough into little balls, about one inch in diameter. I placed them on ungreased baking sheets, leaving a couple of inches between each one. Then, I used a fork to make that classic crisscross pattern on top of each cookie. It’s such a simple thing, but it makes them look so much more appealing.
I popped the baking sheets into the oven and baked them for about 8-10 minutes. The edges started to get golden brown, which is how I knew they were done. You don’t want to overbake them, or they’ll be dry. It’s better to take them out a little early if you’re unsure.
Once they were out of the oven, I let them cool on the baking sheets for a couple of minutes before transferring them to the wax paper to cool completely. This helps them set and prevents them from breaking apart.
Here are some tips I learned along the way:
- Don’t overmix the dough: Overmixing can make the cookies tough, so mix until just combined.
- Watch the baking time: Keep an eye on the cookies while they’re baking. The edges should be golden brown, but the centers should still be soft.
- Cool on wax paper: Transferring the cookies to wax paper helps them cool evenly and prevents them from sticking to the baking sheet.
Overall, I’m really happy with how these cookies turned out. They’re soft, chewy, and have that perfect peanut butter flavor. I think the butter flavored Crisco added a nice richness to them. I might experiment with adding a dash of maple extract next time, or even browning the butter for some extra nutty goodness. If you’re looking for a simple and delicious cookie recipe, definitely give this one a try!
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