1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup shortening (I prefer Crisco baking
sticks, butter flavor)
1/4 cup butter, softened
2 tablespoons milk
1 egg
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Cream together the butter, shortening, and
peanut butter. Mix in sugars, egg and milk. Add the remaining ingredients.
Preheat oven to 375 degrees. Roll the dough into 1 1/2 - 2 inch balls and place
on an ungreased cookie sheet at least three inches apart. Using a fork make a
crisscross pattern by pressing down on the cookie. Dip the fork in flour between
cookies to prevent the dough from sticking. Bake between 9-10 minutes. Let
cookies cool several minutes before removing them from cookie sheet.
Make your balls then roll in pink sugar crystals. Next flatten them all out on the baking sheet. Not too flat though, you don't want them thin!!!
After the cookies are finished baking, immediately place a Hershey Hug in the
middle of the cookie, pressing it down about 1/2 way. The Hug will keep it's
shape as long as it's not touched (the chocolate will half melt from the heat of
the cookie). Once the cookie and the chocolate cool completely, the Hug will
become solid again and the cookies can be packaged or placed in an airtight
container to store.
Aren't they beautiful?! They sparkle too! Their so cute I don't even want to eat them. This is by far the best peanut butter cookie recipe I have tried. I am sure they would have been much more better if I used Reeses peanut butter, but the store I went to did not have any. I used Jif reduced fat creamy. Honestly I do not know why I got reduced fat. With all the sugar and chocolates on these cookies a calorie less or two does not matter :/
