Chocolate and peanut butter are a "classic" combo that have been around for a long time. Did you know that the Reese's Peanut Butter Cup was invented in 1928? Lauren and Dominic "inherited" their love of cinnamon from me and their love of peanut butter and chocolate from their dad! When I make the peanut butter crisscross cookies they barely last a few days. How about if I added chocolate? They would probably last a few hours!!
Ingredients
2 cups white flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/4 cups white sugar + 1 tablespoon white sugar (reserved)
1/2 cup smooth peanut butter
2 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup milk
Preheat oven to 400 degrees. In large bowl, put all the ingredients in the order given (except the one tablespoon of reserved white sugar). Mix well with a large spoon by hand until combined. Roll into 36 equal sized balls with the palms of your hands and put a dozen balls at a time onto an ungreased cookie sheet. On small plate, put the reserved one tablespoon of white sugar. With a dinner fork, first dip in the white sugar and then crisscross the top of each ball to flatten. Add sprinkles if desired. Bake for 12 minutes and then remove to wire rack immediately to finish cooling. Makes three dozen cookies.
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