Ruths Chocolate Peanut Butter Cookies Recipes

PEANUT BUTTER COOKIES

Steps:

• Line 3 rimmed sheet trays with parchment paper.
• Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
• Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
• Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

RUTH'S CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• Sift together flour, baking soda, baking powder, and salt and set aside.
• Cream together the shortening and peanut butter.
• Blend in sugars gradually into the shortening mixture.
• Add the well beaten eggs and mix well.
• 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).
• Fold in chocolate chips.
• Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
• Bake for 12 minutes or until lightly brown - do not overbake.
• Let cool on sheet for 5 minutes before removing to wire rack to cool completely.

RUTH'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350*F.
• Cream together the peanut butter and shortening.
• Add both sugars and cream together until smooth.
• Add eggs and vanilla, mixing well.
• Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
• Drop by walnut sized balls unto ungreased baking sheets.
• Press with a fork in a criss-cross pattern.
• Bake for 10-12 minutes until golden brown.
• Cool in pan for 5 minutes before removing to a rack to cool completely.
• Store in an airtight container. These also freeze very well.