Peanut Butter Cookies
Soft, chewy and delicious. There's nothing better than homemade cookies and this recipe makes the best peanut butter cookies I've ever had. The key to the cookies turning out just right is to let them set on the hot baking sheet for about 5 minutes after you take them out of the oven and before you place them on a cooling rack. I love how they freeze so beautifully, though it's usually hard to keep these on hand since they get gobbled up fast, even right out of the freezer.
Peanut Butter Cookies
By: Melinda Keckler, CrinkledCookbook.com
1 cup sugar
1 cup brown sugar
1 cup peanut butter, creamy
1/2 cup shortening
1/2 cup butter, softened
2 cups flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Additional ingredient: 1/4 cup sugar, use the tines of a fork and create a sugary criss-cross pattern on the top of each cookie
Preheat oven to 375° and line two baking sheets with parchment paper.
Mix eggs, both sugars, peanut butter, shortening and butter. Add dry ingredients. Drop by rounded teaspoons onto the parchment paper. (I like large cookies, so I usually make the rounds of dough about the size of a golf ball.) Using a fork, dip the tines into a small bowl of the additional sugar and place in a criss-cross fashion on top of the raw dough, pressing down to flatten the cookie a bit.
Bake for 9-10 minutes and allow to cool on the baking sheet for about 5 minutes before removing the cookies to cooling rack.
Yield: About 30 cookies
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I have several peanut butter recipes in my collection, but this has been my go-to recipe for years. I had the ingredients written down on a piece of paper in one of my well-worn recipe binders, but it originally came from an old Betty Crocker children's cookbook my daughter loved as a little girl - she's now 23, and the cookbook is long gone from our house, but I'm so glad I saved the recipe. Believe me, if you like peanut butter you will love these cookies.