Ohio, recipe, Sweets

Even Better PB Cookies

Even better PB cookies


the dough “chilling” out in the fridge


the complete cookie not flattened

Once again the Hershey book came in handy when visiting Ohio.  Also once again I turned to a chocolate peanut butter combo which I made a few changes to make even better.  First I used a combination of peanut butter and speculoos simply because it is that much better.  I also did not have heath bits and decided to use a combination of semi sweet and butterscotch chips.  These were great; however it was not until the last batch did I flatten the cookies a bit before baking which I enjoyed the most.  I also made sure to chill the dough before turning into cookies which I have mentioned in the past, but I cannot stress enough how amazing they taste as a result.  Note this is only intended for those with a sweet tooth (like me).  



* My changes are in red and bolded…that takes them from PB Cookies to Even Better PB Cookies

  • 1/2 cup shortening (butter flavored)
  • 3/4 cup REESE’S Creamy Peanut Butter (1/2 C Speculoos 1/2 C Crunchy PB)
  • 1-1/4 cups packed light brown sugar ( 1CUP)
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits (1/2c semi sweet chips 1/2 c butterscotch chips)


    1. Heat oven to 375°F.

    2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

    3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

    4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.


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