How To Make peggi’s gigantic melt in your mouth crispy peanut butter cookies?
We used a large ice cream scoop and got 16 cookies. We also used a regular cookie sheet lined with parchment paper for baking rather than an air bake cookie sheet. If you make smaller cookies, they will take less time to bake.
1.Preheat oven to 350°. I use a Kitchen Aid stand mixer & leave it running the whole time I’m putting this together.
2.Cream shortening, sugars, and vanilla extract.
3.Add beaten eggs and beat thoroughly. (Just throw them in, beat first.)
4.Stir in peanut butter.
5.Combine dry ingredients.
6.Stir into creamed mixture.
7.Using a big scoop, place 6 level scoops on ungreased air bake cookie sheets.
8.Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
9.Bake at 350° for exactly 14 minutes. Set your timer.
10.Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to a wire cooling rack until completely cool. I stack these standing up in a large air-tight container to keep them from weighing heavy on each other.
