half cup shortening regular or butter flavor

3/4 cup cream peanut butter

one 1/2 cups brown sugar packed

three tablespoons milk

one teaspoon vanilla extract

one large egg

1 1/4 cups all-purpose flour

half cup unsweetened cocoa powder

one teaspoon baking soda

half teaspoon salt


Preheat oven to three hundred seventy five F.

In a large mixing bowl, beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined.

In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined.

Scoop the cookie dough onto an ungreased cookie sheet to form one to 1 ½ inch dough balls. Use a fork to press the dough down and create the traditional crisscross pattern on each cookie.

Bake for seven to eighty minutes at three hundred seventy five F just until set around the edges. Cool for two minutes on the cookie sheet, then transfer to a wire cooling rack to cool.


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