Puffy Vanilla and Peanut Butter Chip Cookies


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Puffy Peanut Butter Chip Cookies — Rich vanilla cookie dough is studded with peanut butter chips and baked to puffy perfection! The ultimate soft peanut butter chip cookie with zero frills, just delicious flavor! 

Puffy Vanilla and Peanut Butter Chip Cookies

Ultra Soft Cookies with Peanut Butter Chips

These cookies turned out so puffy that they caught me by surprise. And they’re so vanilla-ey, but that was by design because I’m a vanilla fiend.

They are a little bit peanut buttery even though I didn’t add peanut butter to the actual cookie dough.

Instead, I used peanut butter chips and they gave a subtle peanut butter flavor, yet not so much that the vanilla flavor was lost.

I was going to add white chocolate chips, too, but I know not everyone is as crazy about white chocolate as I am, so I refrained.

I did add something to them that I almost never bake with. Good ole Crisco.

Puffy Vanilla and Peanut Butter Chip Cookies

I read cookie making guides and online websites devoted to The Perfect Cookie and never tire of the epic food science quest in finding what makes cookies puffy, flat, chewy, crispy, you name it.

Many people swear by some lard to keep things moist and puffy. Scientifically, that makes sense.

And boy, puffy is what happened.

That would be pufffffyyyy.

Not using butter is a smidge of a sacrifice in the flavor department because there is nothing that can replace the flavor of butter in baking. However, in terms of puffiness, chewiness, and softness, these babies were perfectly puffalicious and right on point.

Puffy Vanilla and Peanut Butter Chip Cookies

Ingredients in Peanut Butter Chip Cookies

You need very few ingredients to make cookies with peanut butter chips. Here’s the ingredient list: 

  • Vegetable shortening 
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla extract
  • Cinnamon 
  • Salt
  • Baking soda
  • All-purpose flour
  • Peanut butter chips

Puffy Vanilla and Peanut Butter Chip Cookies

How to Make Peanut Butter Chip Cookies

This peanut butter chip cookie recipe is one of my easiest yet! Here’s an overview of how the recipe is made: 

  1. In a large mixing bowl, beat together the shortening, sugars, egg, water, and vanilla.
  2. Add the cinnamon, salt, baking soda, flour and mix until just combined.
  3. Fold in peanut butter chips by hand.
  4. Cover and refrigerate dough for 30 minutes, or freeze for 15 if you’re rushed. 
  5. Using a cookie scoop, form 1-inch balls and place on parchment paper-lined cookie sheets.
  6. Bake until barely brown.
  7. Remove cookies from oven when they look slightly under-baked and allow cookies to cool and firm up on cookie sheets for at least 5 minutes before moving to cooling racks.

Puffy Vanilla and Peanut Butter Chip Cookies

Can I Use Coconut Oil Instead of Shortening? 

A few readers have suggested using coconut oil in place of the Crisco. In theory, that’s a good idea. However, coconut oil melts when warm, which will result in thin cookies. 

However, if you’d looking for a coconut oil cookie recipe, try these coconut oil chocolate chip cookies. Just sub peanut butter chips for the chocolate chips! 

Can I Use Butter Instead of Shortening? 

Go for it! Make sure your butter is at room temperature and isn’t melted. Just note that your cookies won’t turn out quite as puffy as mine. 

Puffy Vanilla and Peanut Butter Chip Cookies

Tips for the Best Peanut Butter Chip Cookies 

I like vanilla-flavored foods. Actually, I am passionately in love with vanilla-flavored most anything, and I usually use twice the recommended amount of vanilla extract in any recipe.

The way I wrote this peanut butter chip cookie recipe, you don’t need to do that, but if you’re really wanting to go nuts with vanilla flavor because you’re obsessed like I am, you could possibly add one more teaspoon or perhaps some vanilla bean paste to knock your vanilla socks right off.

Also note that instead of peanut butter chips, you could use any baking chip you’d like. Butterscotch, chocolate chips, white chocolate chips, you name it. 

Puffy Vanilla and Peanut Butter Chip Cookies

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5 from 1 vote

Puffy Peanut Butter Chip Cookies

By Averie Sunshine
Rich vanilla cookie dough is studded with peanut butter chips and baked to puffy perfection! The ultimate soft peanut butter chip cookie with zero frills, just delicious flavor! 
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 30 minutes
Total Time: 8 minutes
Servings: 24
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  • ½ cup Crisco, or vegetable shortening
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon
  • pinch salt, optional
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • ¾ cup peanut butter chips, or butterscotch, white chocolate, chocolate chips if preferred


  • Preheat oven to 375F and line two cookie sheets with Silpat liners, parchment paper, or spray with cooking spray.
  • In a large mixing bowl, beat together Crisco, sugars, egg, water, and vanilla, until batter is creamy.
  • Add the cinnamon, salt, baking soda, flour and mix until just combined.
  • Fold in peanut butter chips by hand.
  • Cover and refrigerate dough for 30 minutes, or freeze for 15 if you’re rushed. Do not skip chilling the dough if you want puffy cookies because cold dough results in puffier cookies.
  • Using a cookie scoop, form 1-inch balls (or roll balls by hand) and place on prepared cookie sheets, allowing for adequate spacing (these cookies do not spread much, but like all cookies, they spread some; and the colder the dough, the less they will spread).
  • Bake for 8-10 minutes or until barely brown. Remove cookies from oven when they look slightly under-baked and allow cookies to cool and firm up on cookie sheets for at least 5 minutes before moving to cooling racks.


Storage: Store cookies in an airtight container on the countertop or freeze for up to 3 months.


Serving: 1, Calories: 84kcal, Carbohydrates: 15g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 49mg, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Peanut Butter Cookie Recipes: 


Peanut Butter Cowboy Cookies — You don’t have to be a cowboy or cowgirl to love the cookies. They’re hearty, loaded with texture, and have so many wonderful flavors going on in every bite.

Easy 4-Ingredient Perfect Peanut Butter Cookies — — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!

Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

Peanut Butter Chocolate Chip Cookies — These peanut butter chocolate chip cookies are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist! 

Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting — Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans! I added peanut butter and frosted them with peanut butter buttercream.

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Triple Peanut Butter Cookies — PB is used 3 different ways in these melt-in-your mouth cookies! Batch size of just 8 cookies when you don’t ‘need’ dozens laying around!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. The raw dough is delicious (and I know unhealthy/”deadly” because of the raw egg, so I was excited for the finished product. For unknown reasons, they burned horribly! For my third batch, I lowered the oven to 350*, and they still burned! Finally on the fourth batch, with the oven set to 300*, VICTORY! PS, I’m going to a cookie swap tomorrow, so yes I am obsessed with getting them perfect. Now I’m trying them with toffee instead of PB. *fingers crossed!*

    1. Wow, sounds like your oven is running on the hot side! Glad you finally had success!

      If you’re in need of a great PB cookie (with or without the choc chips or the candies), these 2 are my faves on my blog

      While I do like the Puffy cookies that you’re making, I love those 2 that I just linked even more :)

  2. If you are worried about losing the butter flavor, I have a recipe that divides the butter and shortening in half, which I think makes a perfect cookie. These combinations of flavors look amazing!

  3. Made these today and they were great! I used the butter flavored Crisco to keep that buttery flavor. Thanks for the recipe!

    1. Thanks for LMK you tried them with Butter-Flavored Crisco and are happy! That makes me happy!

  4. You had me until the Crisco ;) I will substitute butter or coconut oil to avoid the trans fats :) I love your vanilla extract recipe and have my own batch brewing now.

  5. In process of making these for a cookie exchange. I followed recipe to a T and refrigerated both for 30 min and over night. Although they are not crispy, I am not getting any puffiness. However, it doesn’t matter as they are delicious!

    1. Glad you think they’re delicious! Don’t know what to tell you about the puffiness. I’ve had lots of people make them with success but maybe check your baking soda to make sure it’s fresh and/or use slightly more flour in your next batch. More flour will add more structure and increase the puff!

  6. I’ve made these cookies twice in one week…They are a big hit in our house! Such a quick, simple, yummy recipe. I made the first batch following the exact recipe and they turned out great. Since I prefer using butter over shortening, I made the second batch using 1/2 shortening & 1/2 butter, they were just slightly less puffy (still a nice puff) and the flavor was great. Either way this recipe was a great success! Thanks for sharing :)

    1. Thanks for the feedback and field report, Jill! I love comments like this because you trialed the recipe almost side by side – and I have to remake them using half butter/half shortening OR… try the butter-flavored shortening that people tell me I have to try. Good to know that there’s only slightly less puff with the butter/shortening combo but that it sounds like an additional flavor boost. Love that! Thanks for the comment and trying the recipe…twice :)

  7. Hi, I did not read any of the many comments, so if this is redundant, forgive me. If you want to try a great alternative to the hydrogenated fat in crisco and still avoid lard and butter, try coconut oil. I have been using it in cooking and baking since the summer and it is awesome. And so healthy (we never knew!).

    1. Thanks and I love coconut oil. This is the one and only post on my site, well other than a buttercream frosting that uses Crisco, in nearly 4 years of blogging and thousands of posts and I can say with certainty, it will be my last :) I love either real butter or coconut oil – yes indeed!

  8. Those look yummy. I love puffy cookies so I always use Butter Crisco in place of butter. Can’t wait to try these.

  9. I left the peanut butter chips out completely, the cookies were still absolutely delicious but I found they had more of a cinnamon taste than the anticipated vanilla. Maybe next time I’ll double it? Anyways family loved it and I will be using this recipe again

    1. At only 1/4 teaspoon cinnamon for a whole batch of cookies and 2 teaspoons vanilla, my hunch is that it’s your vanilla extract that isn’t super flavorful or intense.

      Doubling it would put you at 4 teaspoons vanilla, which is not unheard of, but quite a significant amount. I think leaving out the pb chips may be a culprit, too, for the flavor.

      All in all, sounds like a winner for you! Thanks for making them and for the field report – this is the stuff I live for :)

  10. I just made these, they literally just came out of my oven. My entire family loves them and my house smells divine! Definitely keeping this recipe, thank you!

    1. thanks for the feedback and for trying them, Jody! Glad they are a hit with the family and a keeper!

  11. I nce had a friend tell me that the secret toher amazing chocolate chip cookies was using half Butter and half Butter flavor Crisco. That is the only way I will make Chocolate Chip Cookies now. Makes amazing cookies!

  12. did you know that crisco is one molecule away from plastic? horrible stuff to be putting in your body. they also color it to look more appealing.

  13. Lard and shortening aren’t the same thing. Shortening is plant based. Lard is from animal fat. My grandmother who lives on a farm always baked with lard. My grandmother from the city used shortening or margarine. I bake with butter mostly, but I do have some good recipes that use shortening. Between lard and shortening, I’d go with the shortening. Lard has a taste to it that seeps into the baking. It’s subtle, but it’s there. Shortening has a cleaner taste that doesn’t distract from the flavors you want.

    1. thanks for all the info…the post was a bit tongue-in-cheek since I rarely have the opportunity to say “lard” and the younger generation of bakers don’t tend to use it, but yes, lard (animal) and shortening (plant) – got it :)

  14. I just made these and they are so delicious!!!! I think I will have to make a double batch next time. Thanks for sharing!

    1. Oh thanks for LMK!! Glad you liked them!! If you ever make anything else, please LMK about it and how it went for you!

    1. yes you can try the Spectrum brand of vegetable shortening, butter, or vegan butter – knowing that your results will likely be different than my results

  15. Yum! Perfect for a potluck we have coming up. I’m going to try coconut oil instead of the crisco and see how it works.

    1. The only issue is that coconut oil melts and spreads and I can almost guarantee they will NOT stay puffy. They’ll taste awesome, but they will spread. If you don’t want to use shortening, you can use butter or vegan butter, but coconut oil..eek, they are gonna spread on you I think. But…if you do it, please LMK how it goes b/c I LOVE food/field reports!!

  16. I made these didn’t look nothing like the picture flat not fluffy but crisp and chewy. The cookie was great but when you bit into the banana part it I didn’t care for it . Would think you would have to eat them right away cause the banana wouldn’t keep long inside the cookie. Loved the taste of the cookie. I will make it again but without the banana.

    1. Your comment doesn’t make sense to me since there was no banana called for in my recipe!

  17. Thank you for a great recipe! Mixed up the dough last night using a few tsp cornstarch with the flour and mixed peanut butter and butterscotch chips. Refrigerated overnight and baked them this morning. They are excellent! Great texture, both crisp and chewy, and nice puffiness as promised!! Keep up the good work!

    1. So glad to hear they were a HIT!!! Interesting about the corn starch; I would have never thought to add that but yes, the overnight refrigeration is KEY! LMK if you make other things :)

  18. Can I use butter instead of crisco? Even though the cookies will not be as puffy. Did you add PB chips when they came out of the oven. There are some that are not melted in the photo.

    1. Yes I’m sure you can use butter. All chips were added prior to baking; that’s the nature of chips…some melt, some don’t. It’s the stabilizers in chips that cause that. Without stabilizers, you’d have soupy chocolate, or soupy PB, and so this is advantageous when baking and you don’t want soup, but want chips.

      1. Thank you! The cookies look fantastic. Do you think I would use the same measurements for butter as cisco?

  19. So I made these last night, they are to die for but mine came out flat and crispy! What did I do wrong??

    1. there are so many variables with cooking baking but I’d surmise your dough was not well-chilled or chilled enough, cookies were placed too “flat” on the baking sheet and not domed up enough to begin with, your baking soda was no longer fresh/active, you didn’t add enough flour…but I’d go with dough temperature. LMK if you re-try and what works!

  20. Hi! These look wonderful. I do have a question I’ve been curious about: are you now able to tolerate gluten?

  21. I am in love with this combination of flavors Averie, they sound awesome! Puffy cookies are my favorite so these are right up my alley :)

  22. My mom always used shortening in cookies growing up, so I know puffy cookies!! My typical chocolate chip cookie is the Toll House recipe, but with half butter and half shortening. That way you get some of the flavor from the butter and some of the texture from the shortening. Now I want cookies!

    1. Everyone in the know seems to do the 1/2 butter & 1/2 shortening trick. Where have I been?! I need the best of both worlds!

  23. Do you know I have NEVER baked with Crisco? I feel like I was raised in the generation where Crisco became a bad word. But based on these cookies, I should give it a try!

    1. Couldn’t have said it better myself…our generation missed it and it was a bad word but hey, we can change that :)

  24. psh. crisco makes the best cookies. :) Also, I just realized you changed your banner! :) Love it.

  25. i feel like a little bit of lard isn’t so bad – plus if you’re having a cookie you might as well go big, right? :) i love your blog so much!

  26. I’ve noticed that about recipes that use fats other than butter, they stay puffier because they have less water than butter does and spread less. Like the new name and logo by the way!

  27. I’m a peanut butter addict, and I usually use the pb chips in chocolate cookies, but have never really cared for the dryness of the chocolate cookie. I have, however, used Butter-Flavor Crisco in my regular chocolate chip cookies for years and have always had fantastic results. They’re puffy and chewy and altogether yummy. So the next cookies I bake (tomorrow!) will be these. Can’t wait to try the vanilla/pb combo!! Thanks!

      1. So…I noticed that your recipe is really similar to my classic chocolate chip cookie recipe, the differences being in the amount of flour and salt, sugar measurements (although the total amount is the same) and that I use BF Crisco. And yours has the water, cinnamon and the extra vanilla of course. So I sort of did a hybrid of both and the cookies turned out SUPER yummy. I used a cup of peanut butter chips and a cup of milk chocolate chips. Love the touch of cinnamon and the extra vanilla really kicks them over the top. Awesome recipe!! :)

  28. Ooooh cookies … they are my favourite dessert :-) Love the look of your puffy cookies and the moistness (ha – that word again) in the middle. Perfection.

  29. These sounds yummy. I am obsessed with peanut butter and vanilla. I double the vanilla all the time, too!

  30. oh girl these sound so good!
    i am so on a PB kick lately.
    and having puffy makes it all better. lol

    send me some sunshine!!

  31. These cookies sound wonderful, awesome job. Great idea blending vanilla with peanut butter. I’m a vanilla fan too, love adding it to smoothies. I can’t remember the last time u’vevused Crisco, that brings back memories. :-)

  32. Ha, I have a can of Crisco that’s going to last me a lifetime. I only use it once a year to make my Thanksgiving apple pie, so I guess it’s a good thing the stuff lasts forever.

  33. Ok if I start gaining weight I know it will be from all the delicous cookie recipes on your blog! Just kidding :). I am always weary of crisco as well, the thought of it grosses me out. But our grandmas swore by it and they sure do know how to bake!

  34. I love the look of those puffy cookies! I don’t think I have ever seen puffy cookies like that. I usually bake with butter, and have recently started experimenting with coconut oil, but never shortening.

  35. Playing around with cookie recipes is half the fun! Okay, really eating them is all of the fun. But you know what I mean. I don’t think I have ever baked with Crisco, the whole substance kind of creeps me out. Especially because I knew a girl in school who would bring it in a Ziploc bag and snack on it throughout the day. Not for me!

  36. I haven’t done too much experimenting in the puffy department but I do know that refrigerating my dough overnight makes a world of difference in flavor!

  37. They look like they melt in your mouth! So so yum!
    I’m interested in learning about the science of obtaining the “perfect” cookie: chewy, etc. thanks for the links!

    1. And everyone has “the perfect answer”, too. It all comes down to trial, error, and practice makes perfect :)

  38. How do you make all these goodies and still look amazing?!?! If you have a begger pile of cookies waiting to go to someone, I will personally fly to San Diego to take them off your hands ;) haha

    1. Most everything I made yields no more than 1 or 1.5 dozen That way me and the family each have our couple of cookies over the course of a day or two, and it’s done. No 4 dozen batches of anything for us around here!

  39. These cookies look wonderful, as does the new page. Very cute!
    An yes I agree, as long as you have cookies you can have them any way.

  40. Pff, don’t listen to the white chocolate skeptics. They know nothing ;P

    All my family’s “traditional” recipes use Crisco as the fat. I think it started as a “poor people” thing, and now they still use it because “You shouldn’t mess with what works.”

    These look so wrinkly and delish!

  41. that’s funny about the puffy ness and crisco.

    I haven’t had shortening in my pantry for over a decade. I’m a butter fanatic all the way.

    and I don’t even measure vanilla…I just pour it in! SPLOOSH!


    cookies look amazing!

    1. I don’t measure it either….I use the sploosh method, too :) Unless I am cooking for a blog recipe, then I try a bit better to be exact.

  42. Cookies look perfect! I love a puffy cookie! I sometimes use 1/2 Crisco 1/2 butter in cookies or you can go all crisco but get the butter flavored one. But I try to use at least 1/2 to get the fluffy cookies!

    1. That’s a good tip. So if something says use a 1/2 cup of butter (1 stick), you’d use 1/4 cup of butter & 1/4 cup Criso…I’ve read that and should try it and see what I come up with.

  43. These look divine! I always use butter flavored crisco for cookies. I know it’s horrible for you, but if I’m having a cookie, I want it puffy and chewy and perfect, and crisco just gets it done! And double vanilla??? Yeah, I usually use a full tablespoon! ;)

    1. I really don’t think it’s any worse than butter..I mean, lard is lard, fat is fat; “healhty fats” and “unhealthy” fats…I dunnno…as you say, it’s a cookie, not broccoli :)

  44. How pretty are those cookies?!? I can almost taste them! I love a puffy, soft moist cookie. Everyone always asks how I get my cookies so puffy. My secret is vanilla instant pudding powder. It gives an amazing taste and gives the cookie great height! I know you would love them. Here is a link to the recipe: http://kellird.com/worlds-best-chocolate-chip-cookies/

  45. I saw an 8th grader who did a cookie taste test for a science fair. A gril after my heart. She made the same recipe with crisco, margarine, butter, and vegetable oil. The crisco cookies won, hands down.

  46. New Blog Design/Header? Love it! And these cookies. Wow they look so fluffy and moist. Love that you added the PB Chips :)

  47. The cookie “tophot” lol! Love the description, it’s perfect. Love that you’re getting back to the basics with these using good old fashion crisco, white sugar, brown sugar etc. I think your grandmother would be proud :)

    1. she would be and then I have to freeze them inside Folger’s coffee cans so I have things on hand for all my unexpected guests that will be dropping by for tea and coffee :)

  48. I “puffy heart” love cookies like this! I always use a mixture of butter and shortening in cookies because I just love the butter flavor, but want the softness from shortening. Your cookies look amazing!!!! I love the subtle hint of peanut butter that you added to the vanilla cookie!!

    1. I’m going to try to do a blend of butter/shortening on the next batch I make and see what I get.

  49. You used the word “puffy” and I am so in love with that. In a cookie :) LOVE your new blog name and header!

  50. One time a hardcore butter user caught me in the catching whipping up a batch of choc chip cookies…using shortening :/ … hehe

  51. Oh these look like soft chewy dream cookies. The vanilla is what’s doing it for me though, I am really digging on the sound of that.

  52. Puffy cookies all the way. YUM. I honestly can’t remember the last time I used Crisco.

  53. It’s been a really long time since I’ve made cookies with shortening, but I do remember the puff factor. I have some organic shortening in the pantry – I think I can use that with a little less guilt, right??

  54. Love thick, puffy, chewy cookies and I usually just use whatever fat I have on hand which is usually Smart Balance. If Crisco is the secret to those beauties, I should keep a can on hand, though I’m also intrigued with Spectrum organic shortening mentioned by another reader above. Nice to have the reminder about what different fats do to baked goods!

    1. I think that shortening is shortening; organic just means it’s organic fat as opposed to conventional fat :) kidding…but I dunno…I should try it.

  55. I love vanilla too so these are right up my street! They look amazingly puffy and chewy too. Just delicious!

  56. Averie, your pics are to die for! Loving the texture here… and I love the addition of the peanut chips to a mostly vanilla cookie!

  57. OMG Averie, i’m literally almost drooling on my keyboard lol. I’ve NEVER seen a more puffy, perfect cookie! crisco is the secret, i suppose! i am in love with the science behind baking cookies. there is always more to learn! PS: totally pinning those white choc chip snickerdoodles. how’d i miss those before?!?!? yum!!!

  58. I love big soft puffy cookies. :) I use Spectrum organic vegetable (palm) shortening in most of my baking, otherwise it’s butter. I love the shortening, though. I use it for everything! I cook with it, bake with it, add it to Dustin’s smoothies. It’s good stuff.

    1. Do you think the Spectrum makes a difference? Is lard all just lard, but under different brand names? Or is there a difference do you find? It’s sort of like is King Arthur A.P. flour 3x better than generic store brand A.P. flour based on price? I could talk food science all day…

      1. Totally backtracking here, but I just made these with Spectrum all veg shortening and they were even puffier than the cookies you photographed! Pretty much retained their shape completely after they came out of the oven!

      2. I love feedback like this! Good to know you had such puffy results! Yay!

  59. I love the new blog name. Oh and these cookies are to die for. My mom always bakes with a combo of crisco and butter. :)

  60. YES, I was just saying yesterday that I always add more vanilla than most recipes.

    I am an all around cookie fan, sometimes I want a thin crunchy cookie, sometimes a soft fluffy cookie… these look great!