Puffy Vanilla Peanut Butter Chip Cookies

Last week I hosted a Valentine's Day cookie exchange at my house. All the ladies brought at least two dozen cookies to sample and share with one another. It was a lot of fun not to mention yummy! I made these Puffy Vanilla Peanut Butter Chip cookies. 

They are made puffy from using Crisco and also chilling the dough.  I love the strong flavor of vanilla that shines through from my homemade vanilla extract. There is also a slight cinnamon flavor in these cookies and of course a pop of peanut butter in every bite. I am a huge fan of these little babies and once you try them you will be too!

Puffy Vanilla Peanut Butter Cookies

From Averie Cooks

Makes 2 dozen cookies (I doubled the recipe)

Printable Version

Ingredients

1/2 cup Crisco (or vegetable shortening)

1/2 cup white sugar

1/4 cup light brown sugar, packed

1 large egg

1 tablespoon water

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

pinch of salt, optional

1/2 teaspoon baking soda

1 1/2 cups all purpose flour

3/4 cup peanut butter chips (can also use butterscotch, white chocolate, or chocolate chips)

Directions

Preheat oven to 375 degrees. 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 in the cinnamon, salt, baking soda and flour and mix until just combined. Fold in the peanut butter chips. Refrigerate dough for 30 minutes. Do not skip this part if you want puffy cookies!

Using a cookie scoop form 1 inch balls (or roll into 1 inch balls) and place about 2 inches apart from one another on cookie sheets. Bake for 8-10 minutes or until barely brown. Remove cookies from the oven when they look slightly under baked and allow cookies to cool and firm up on cookie sheet placed on wire rack for approximately 5 minutes. 

Then remove from cookie sheet and allow to finish cooking on wire rack. Store in an airtight container or freeze for up to 3 months.