My Uncle’s favorite cookies are peanut butter cookies, so when our last hunting trip fell less than a week after his birthday, I knew I had to make these.
This is one of those recipes that I get from my trusty Betty Crocker Big Red Cookbook. It’s got a classic peanut butter cookie flavor with a nice crisp yet still soft peanut buttery cookie. And it’s got the classic crisscross pattern, it might be just me but my peanut butter cookies HAVE to have the crisscross or they just aren’t the same.
Here’s what you need:
Start by putting the peanut butter, white and brown sugar, shortening, butter, and egg into the bowl of a mixer. Beat on medium speed until well combined.
(I thought my glass mixer bowl would be great for the blog, but it sure does show how messy my counter gets when I bake, hmm.)
Stir in the flour, baking soda, baking powder and salt until combined.
Shape the dough into 1-1/4 inch balls and place on either an ungreased or parchment lined cookie sheet (I went for the parchment route to minimize clean-up). Pour some sugar onto a small plate, dip your fork into the sugar and slightly flatten the cookies with in a crisscross pattern.
Bake at 375 for 9-10 minutes until lightly golden. Cool for a few minutes on the cookie sheet and then remove to wire rack to cool completely.
- ½ c sugar
- ½ c brown sugar, packed
- ½ c peanut butter
- ¼ c shortening
- ¼ c butter
- 1 large egg
- 1-1/4 c flour
- ¾ t baking soda
- ½ t baking powder
- ¼ t salt
- Sugar
- Preheat oven to 375 degrees. Line cookie sheets with parchment (if using).
- Beat sugars, peanut butter, shortening, butter and egg on medium speed until well combined.
- Add flour, baking soda, baking powder and salt slowly until just combined.
- Use your hands to roll into 1-1/4 inch balls and place on cookie sheets about 2 inches apart.
- Flatten with a fork dipped in sugar using a crisscross pattern.
- Bake 9-10 minutes until lightly golden.
- Cool for a few minutes on the cookie sheet and remove to wire rack to cool completely.
- Store tightly covered.
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