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Peanut Butter Blasts

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Maggie McCreath, author of “52 Weeks of Cookies: How One Mom Refused to Be Beaten by Her Son's Deployment\"Courtesy Maggie McCreath
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Ingredients

  • 1/2 cup peanut butter
  • 1/3 cup shortening
  • 1/3 cup margarine
  • 1 tablespoon corn syrup
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 3/4 cup Reese’s Peanut Butter Chips
  • Chef notes

    Maggie McCreath, author of “52 Weeks of Cookies: How One Mom Refused to Be Beaten by Her Son's Deployment,” shares this recipe for one of the cookie batches she sent her son stationed in Iraq.

    Preparation

    1. Preheat oven to 350 degrees.
    2. Cream together peanut butter, shortening, margarine, corn syrup, brown sugar, granulated sugar, cornstarch, vanilla, and egg with an electric mixer until light and fluffy, about 3 to 5 minutes.
    3. Add baking soda and salt. Continue to beat with electric mixer for about a minute.
    4. With a spoon, mix in flour until well blended. Stir in the peanut butter chips.
    5. Drop dough by rounded teaspoons onto cookie sheets.
    6. Bake for 10 to 12 minutes.