These cookies are a delightful twist on the classic peanut butter cookie, offering a crunchy texture and rich flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the shortening, granulated sugar, and brown sugar until light and fluffy.
Use room temperature shortening for easier mixing.
Add the egg and water to the creamed mixture, and beat until well combined.
Crack the egg into a separate bowl first to ensure no shell pieces get in.
In another bowl, mix together the flour, baking soda, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the crunchy peanut butter until evenly distributed.
Use a spatula to scrape the sides of the bowl for thorough mixing.
Shape the dough into 1-inch balls and place them 3 inches apart on an ungreased baking sheet.
Use a cookie scoop for uniform sizes.
Dip a fork in flour and press each ball to flatten slightly, creating a crisscross pattern.
Flour the fork frequently to prevent sticking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Remove the cookies from the oven and let them cool on a wire rack completely before serving.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Nutze unsere App für das beste Erlebnis
