- 3/4 cup peanut butter
- 1/4 cup non-hydrogenated shortening
- 1/4 cup unsalted butter, at room temperature
- 1 1/4 cups firmly packed light brown sugar
- 1/4 cup milk
- 2 teaspoons vanilla
- 1 egg
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Cream the peanut butter, shortening, butter and brown sugar with an electric mixer. Add the milk, vanilla and egg, and blend just until combined. Add flour, salt and baking soda. Blend until flour is combined, scrape bowl and beat 20 seconds more.
Place bowl in freezer for one hour. Scoop dough onto two parchment lined baking sheets and bake at 375 for 7 minutes. Rotate pans front to back and top to bottom in oven and bake for 5 minutes more. Remove promptly from oven and slide parchment paper off of sheets immediately. Let sit for 2 minutes on parchment and press with a potato masher if possible, or a fork.
From The Kitchn