Recipe of the Week: A Peanut Butter Classic

Introducing Pretty in Pink Sweet's recipe of the week! Every week I will be posting one of my favorite recipes that I turn to time and time again for special occasions, homemade presents, and just those days when you want to share a yummy treat with family and friends :)

Peanut butter cookies are one of those cookies that stand out as a childhood favorite. I have tried many a recipe, but continue to come back to this recipe originally developed from Taste of Home. Why are these so amazing? It is the perfect rule of thirds:thick, soft, AND chewy! They have such a wonderful texture that will have you going back for 2nds with a tall glass of milk, I can promise that. I DON'T suggest substituting butter for the shortening in this recipe-it effects the amazing texture, there is a science to baking folks I promise you it will effect it (although I'm sure they would still be tasty). Enjoy, and don't forget to leave a comment and let me know what you think!

"Oh Honey" Chewy Peanut Butter Cookies
Ingredients:
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies

Directions:
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

sources: Annies Eat's/Taste of Home