PB&C is never bad, right? Wrong. I found this recipe online from a link on yumsugar that led me to here. From the looks of it, these cookies seem very tasty and combine the two most perfect things on earth, foodwise. Unfortunately, this combination of chocolate and peanut butter proved disastrous. The cookies were as easy to make as cookies are, the pre-bake dough taste test received raves from Glenn, but as soon as they came out of the oven they were defeated. They did not taste good warm. I gave them a chance to cool and they did not taste good cooled either. I am chalking this one up to an unfortunate baking event and so life goes on. Just for future reference on what not to bake in case you ever come across this, here is the recipe.
By the way, this recipe won the Pillsbury Bake-Off contest back in the day, 1951. I guess in 1951 they had crappy tastebuds, because this recipe would come in dead last on my scorecard.
Chocolate Nutbutter Cookies
1 1/4 cups sugar
1/2 cup shortening
1/2 cup chunky or creamy peanut butter
1 1/2 teaspoons vanilla
2 eggs
2 cups Pillsbury all-purpose flour
1/2 cup unsweetened baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Preheat oven to 400 degrees F. Grease a large baking sheet.
Beat sugar, shortening, and peanut butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla.
Stir together flour, baking soda, cocoa, and salt in a separate bowl. Gradually mix in the egg mixture and the milk alternating between the two.
Drop the dough by rounded teaspoonfuls onto baking sheet. Flatten cookies slightly with a fork in a criss cross pattern.
Bake for 6-10 minutes (in my oven, 6 minutes was probably a little more done than I like).
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