Onesy-Twosy Cookies

Recipe View In a large mixing bowl, cream together the shortening, peanut butter, white sugar, brown sugar, and vanilla extract. Beat with an electric mixer until light and fluffy, approximately 3 minutes.

Recipe View Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix well after each addition.

Recipe View In a separate bowl, sift together the baking soda, flour, and salt. This ensures even distribution and a light texture.

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Recipe View Stir in the chopped salted peanuts until evenly distributed throughout the dough.

Recipe View Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours. This chilling period is crucial for preventing the cookies from spreading too thin during baking.

Recipe View Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Pinch off 1-inch balls of dough and place them on an ungreased baking sheet, leaving some space between each cookie.

Recipe View Use a fork to gently press down on the top of each cookie, creating a crosshatch pattern. For best results, dip the fork in flour between each press to prevent sticking.

Recipe View Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.

Recipe View Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.