Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies by Morgan Pullins
Videography and Production by Bria Bell

St. Mary’s Women’s Basketball player Morgan Pullins, a sophomore and exercise sports science major, showcases her technique on baking peanut butter cookies. As she takes us step by step, Morgan shares background information on why this tasty treat is significant to her personally.


• 3/4-cup Jif® Creamy Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt


HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add egg, beating just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed, mixing just until blended. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE 7 to 8 minutes or until set and just beginning to brown. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen


Irresistible Peanut Butter Cookies!

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