Nickey's Peanut Butter Cookie |
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Prep Time: 25 Minutes Cook Time: 36 Minutes |
Ready In: 61 Minutes Servings: 20 |
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I use a small ice cream scoop to ensure uniform size and rolled them just a bit between my hands before dropping on the cookie sheet. I get 32 3-inch cookies. My cookies were larger (4-inches) and more fragile when I didn’t roll them. Sorry, I forgot to take a picture before I gave them to our neighborhood’s finest to thank them for all that they do…I have attached a picture of the chocolate shavings though. The cook time is 12 minutes per cookie sheet. Reeses Peanut Butter Pieces look like M&Ms with peanut butter insides (these are not peanut butter chips but you could probably use them). Ingredients:
2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon sea salt |
1/2 cup crisco shortening |
1/2 cup unsalted butter |
1 cup creamy peanut butter (peter pan) |
3/4 cup brown sugar |
3/4 cup white sugar |
2 large eggs |
2 teaspoons pure vanilla extract |
4 ounces ghirardelli chocolate bars |
3/4 cup peanut butter, pieces (reeses) |
3/4 cup macadamia nuts, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, salt and baking soda. Set aside.
3. Using a sharp knife, finely slice/sliver the chocolate bar. Set aside.
4. In a separate bowl, cream together the shortening, butter, and peanut butter.
5. Add sugars then eggs and vanilla.
6. Add dry ingredients gradually to wet ingredients until blended.
7. Fold in chocolate, Reese’s Pieces, and nuts.
8. Drop walnut size balls 2-inches apart on a cookie sheet. I roll mine a little between my hands. (They are more fragile when I don't).
9. Bake at 350 degrees for 12 minutes.
10. Let cool for 5 minutes before transferring to cooling rack.
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