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 Time10 minutesmins
Cook Time8 minutesmins
Chill Time30 minutesmins
Total Time8 minutesmins
Course: Cookies
Cuisine: American
Keyword: cookies with peanut butter chips, peanut butter chip cookie, peanut butter chip cookie recipe, peanut butter chip cookies
Servings: 24
Calories: 84kcal
Author: Averie Sunshine
Ingredients
½cupCriscoor vegetable shortening
½cupgranulated sugar
¼cuplight brown sugarpacked
1large egg
1tablespoonwater
2teaspoonsvanilla extract
¼teaspooncinnamon
pinchsaltoptional
½teaspoonbaking soda
1 ½cupsall-purpose flour
¾cuppeanut butter chipsor butterscotch, white chocolate, chocolate chips if preferred
Instructions
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.
Notes
Storage: Store cookies in an airtight container on the countertop or freeze for up to 3 months.