Chewy Peanut Butter Cookies

I found these while looking for a cheat-day treat. And they didn't disappoint! In fact, they are easily my favorite peanut butter cookie. They are really soft and chewy and stay that way for a couple of days at least. And the only reason we had these cookies for a couple of days is because it made around 5 dozen cookies. Which is a lot for a household where only 3 of its occupants are capable of eating solid food. And I gave many away, but we still had a ton of cookies! I'm thinking they'll freeze well, but I'll try that next time and report back. **Edited 2-18-10: They do freeze ok, however they are slightly harder than when fresh.** I like that you can taste just a little bit of the honey and the peanut butter is present, but isn't dominant. I think they'd also taste yummy drizzled with some chocolate- although that would also increase there already high sugar content. While these are definitely a once in a while treat, they will be my go-to peanut butter cookie from now on!

Chewy Peanut Butter Cookies
from Annie's Eats

3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature (I used all shortening, so 1/2 cup total)
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies (I used at least 1/4 cup)

In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.