Double Peanut Butter Joy Cookies

Taking a break from chocolate chip cookies. I made another batch of the Levain cookies when my parents were here last weekend. This recipe is from one of those Favorite Brand Name Recipes cookbook that you find at the checkout aisle at the grocery store. "Butter Flavor Crisco American Cookie Celebration" is devoted to cookies made with Butter Flavor Crisco, Hershey's chips, Quaker Oats, and Jif Peanut Butter. I bought this cookbook for a whooping $0.25 at the Goodwill back in 1998. The cookies are fairly standard peanut butter cookies but with peanut butter chips and shortening rather than butter. They have a nice chewy texture because of the shortening and certainly doesn't spread. You can flatten these cookies but I chose not too. My taste tend towards the chewy rather than crispy cookies. Next time I am going to reduce the amount of peanut butter chips. The recipe calls for 2 cups of peanut butter chips. Too much, by the end I had more chips than batter left. I am going to try 1 1/2 cups of chips next time. As always, used my Chicago Metallic cookie sheet which meant I had to reduce the temperature to 325 F. I baked them for 10 minutes.

Double Peanut Butter Joy

1 C granulated sugar

1 C packed brown sugar (used light brown)

1 C Jif Creamy peanut butter

1/2 C Butter Flavor Crisco

2 eggs

1 1/2 C all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

2 C Reese's Peanut Butter Chips

Preheat oven to 350F. At medium speed, beat the sugar, brown sugar, peanut butter and Crisco in a large bowl until well blended. Add the eggs one at a time, beating after each addition. Shift the flour, soda, and salt. Add gradually to the creamed mixture. Mix until just blended. Stir in the peanut butter chips. Shape into 1 1/2 inch balls. Place two inches apart on an ungreased cookie sheet. Flatten and make crisscrosses with a fork if desired. Bake for 8-10 minutes or until edges are set and tops are moist. Cool on baking sheet for 8 minutes before transferring to cooling rack.