Double Peanut Butter Chocolate Chip Cookies

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• 1 cup creamy peanut butter (preferably jiffy, it works the best)
• 1/2 cup shortening (not butter flavored)
• 1 3/4 cups dark brown sugar
• 3 tablespoons milk (if you are lactose intolerant, fat free lactose free milk works better than soy milk)
• 1 1/2 tablespoons pure vanilla extract (best if you don't use imitation)
• 1 large egg
• 1 3/4 cups unbleached all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 6 ounces peanut butter chips (or to taste)
• 6 ounces dark chocolate chips (or to taste)

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine peanut butter, shortening, brown sugar, milk, and vanilla extract. stir until thoroughly combined. mix in egg.
• 3 combine dry ingredients in a separate bowl and then mix into creamed mixture a little at a time.
• 4 stir in chips until evenly spread throughout.
• 5 roll into roughly 2 inch balls and place on nonstick ungreased cookie sheet. flatten with fork in a crisscross motion.
• 6 bake for 6 to 8 minutes or just until beginning to set. pull and let stand about 5 minutes before removing from pan. this is the secret to a soft cookie. don't wait for those cookies to brown in the oven, or they will get hard they continue to bake after removal, so don't worry!