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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (39g) Recipe makes 48 servings |
||
| Calories 170 | ||
| Calories from Fat 85 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 86mg | 3% | |
| Potassium 93mg | 2% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 13.0g | ||
| Protein 2.8g | 5% | |
Ruth's Chocolate Peanut Butter Cookies
By: HokiesLady
Mar 28, 2008
My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container.
SERVES 48 , 4 dozen
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs, well beaten
- 3/4 cup milk
- 1 teaspoon vanilla
- 12 ounces chocolate chips
Directions
1
Preheat oven to 375°F.2
Sift together flour, baking soda, baking powder, and salt and set aside.3
Cream together the shortening and peanut butter.4
Blend in sugars gradually into the shortening mixture.5
Add the well beaten eggs and mix well.6
In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).7
Fold in chocolate chips.8
Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.9
Bake for 12 minutes or until lightly brown - do not overbake.10
Let cool on sheet for 5 minutes before removing to wire rack to cool completely.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Lalaloula
On Sep 19, 2009
Oh Hokies, these cookies are so yummy!!! They are soft and kinda spongy on the inside with slightly crisp edges and the flavour is so addicitive! I used tahini in place of the peanut butter as Im allergic to it, but other than that followed your recipe to a t and it was perfect! Mmmm, these are so good!
I made half the batch and like Pat ended up with 27 fairly large cookies, which were gone in no time. 
THANKS SO MUCH for sharing this keeper with us!
Made and reviewed for Potluck Tag Game September 09.
From: CoffeeB
On Jun 22, 2008
5-stars for the softness of these cookies which is just the way DS's like em. They have always liked a soft cookie better than crispy. These were perfect. And, of course the added choco-chips were a welcome addition. Thanks for pointing this recipe out to me and glad I tagged for 123HitWonders.
From: Sharon123
On Nov 21, 2008
I made these for our church's Pathfinder group to sell at a bake sale coming up. My husband insisted I keep at least a dozen cookies for him! Thanks for a yummy cookie! I got about 4 1/2 dozen too!
From: Kim127
On Oct 14, 2008
Loved the soft texture of this cookie as well as the great peanut butter flavor. I subbed those peanut butter/chocolate swirl chips they have out now and those were great with this! I was able to get 4 1/2 dozen cookies out of this recipe!!
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