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Categories:
all-purpose baking soda baking powder salt sugar brown sugar peanut butter shortening butter vanilla maple syrup eggs
Viewed: 83 - Published at: 6 years agoIngredients
- 2-1/2 cups All-purpose Flour
- 5-1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Peanut Butter
- 1/2 cups Shortening
- 1/2 cups Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 2 whole Eggs
Method
- In a bowl, add flour, baking soda, baking powder and salt. Mix together and set aside.
- In a large bowl, add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs. Beat until combined. Lightly beat in flour mixture until combined.
- Cover the dough and refrigerate for 2 hours, or overnight.
- Heat oven to 375°F. Line 2 baking sheets with parchment paper. (You do not need to use parchment paper but I like to when I bake.)
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet (9 cookies per baking sheet). Flatten with a crisscross pattern using a fork dipped into sugar. Be sure to refrigerate the dough in between baking batches of cookies.
- Bake in oven for 8 minutes for a soft center and light golden color on the bottom, or 9 minutes for a crispy cookie that is lightly golden on top. Let the cookies rest on baking sheet for 5 minutes, then place on a cooling rack.
