After a series of humidity-induced chocolate chip cookies, I wanted to see if I had the same issue with other types of cookies.  So I opted for peanut butter.  I threw in some Reese’s pieces and mini m&ms too.  These stayed nice and puffy.   I figure they will be a hit at work tomorrow.   Unless people don’t like peanut butter.  Then, that’s on them.

Remember to – scoop your flour from your flour bag into you measuring cup so you get the right amount, chill the mounds of dough at least a few hours and preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

• Ingredients
• 1 cup Crisco
• 1 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
• 3/4 cup m&ms
• 3/4 cup Reese’s pieces

Blend crisco and peanut butter.  Mix in sugar and brown sugar.  Add eggs and vanilla.  Stir in dry ingredients.  Add candies.  Scoop out 1/4 cups dough.  Chill mounds of dough a few hours.   Preheat oven to 375 degrees for 20 minutes before baking. Line a cookies sheet with nonstick baking liners. Stagger cookies on sheet.  Bake 9 to 11 minutes (golden brown on bottom).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!