Peanut Butter Chocolate Chips Cookies

Tomorrow is an important day for my elder daughter. It's PSLE (Primary School Leaving Exam) result release day. She will be collecting her result from her school at noon tomorrow. As her parents, hubby and I are equally nervous as we know that she has put in effort from the beginning of her Primary 6 to prepare for the exam.

As tomorrow will be her last time seeing all her classmates at her primary school, she asked for me to bake her peanut butter cookies for her to share with her classmates tomorrow.

I took this fuss free cookies recipe from JIF but made some variations. The cookies did not disappoint both the girls who are peanut butter fans.

 

 

Peanut Butter Chocolate Chips Cookies

Ingredients:

• 3/4 cup Chunky Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening
• 1/2 cup brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups All Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tbsp corn flour
• 1/3 cup mini chocolate chips

Baking Steps:

1. Preheat oven to 180°C. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2. Combine flour, baking soda and salt in separate bowl. Add to creamed mixture. Add in chocolate chips and beat at low speed until just blended.
3. Roll the dough into 1 inch ball and flatten it slightly with you hand. Place the flattened cookie dough on the baking tray at 2-inches apart.
4. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking try. Remove cookies to cooling racks to cool completely.

This recipe yields about 36-40 cookies, depending on the size of your cookies.