I adapted this recipe from the one found on the Jif Peanut Butter jar and increased the yumminess by substituting coconut oil and butter for the shortening. These cookies are scrumptious!
3/4 cup of peanut butter (I use creamy but if you can certainly use crunchy)
1/4 cup of pure coconut oil (it is solid like shortening)
1/4 cup butter (if you use unsalted butter increase the salt to 3/4 teaspoon)
1 1/4 cups packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees.
Cover baking sheet with parchment paper.
Combine dry ingredients in small bowl.
In a large mixing bowl, blend butter, peanut butter and coconut oil until creamy and well combined. Add brown sugar, vanilla and milk and blend again until creamy. Add egg, beating until just combined. Add dry ingredients slowly, mixing until combined (dough may look a bit dry but as long as you can roll a bit of dough in your hand and make a ball, it’s perfect). Drop by rounded spoonfulls or roll into 1-2inch balls and place 2 inches apart on a baking sheet. Flatten each dough ball in a crisscross pattern with the tines of a fork. Bake for 7-8 minutes or until set and just starting to brown. Cool on baking sheet for roughly 2 minutes before transferring to a wire rack to cool completely.
Recipe yields approximately 36 cookies depending on size.
** I have read several reviews of recipes that substitute coconut oil for shortening and each one has a commenter that mentions a coconut flavor to the food. I have not noticed this in my recipes and infact personally feel that coconut oil has no taste or odor. What has been your experience?