- half cup shortening regular or butter flavor
- 3/4 cup cream peanut butter
- one 1/2 cups brown sugar packed
- three tablespoons milk
- one teaspoon vanilla extract
- one large egg
- 1 1/4 cups all-purpose flour
- half cup unsweetened cocoa powder
- one teaspoon baking soda
- half teaspoon salt
Preheat oven to three hundred seventy five F.
In a large mixing bowl, beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined.
In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined.
Scoop the cookie dough onto an ungreased cookie sheet to form one to 1 ½ inch dough balls. Use a fork to press the dough down and create the traditional crisscross pattern on each cookie.
Bake for seven to eighty minutes at three hundred seventy five F just until set around the edges. Cool for two minutes on the cookie sheet, then transfer to a wire cooling rack to cool.