February 8, 2010

Peanut Butter Cookies, Thank Goodness!

Is it just me or does everyone have that "thank goodness" food that they look forward to? It could be a thank goodness that's over with or thank goodness I saved room for this. Lately I've been in my 'thank goodness it's almost summer' phase where I've been preparing as many meals with fruit as I can get away with. The other day hubby was having one of those days, you know - when everything that can go wrong will go wrong. Since I was home that day and I knew it was a thank-goodness-this-day-is-fi nally-over day I threw together his favorite snack, peanut butter cookies.

I've never been much of a peanut butter fan, I think it may have something to do with watching my younger brother eat it by the spoonful when we were young...ick. Or it could have something to do with its oily heavy goo of an existence...either way, it's not often used in my kitchen. When hubby found these cookies on the Betty Crocker website he fell in love, he had to have them (literally that day, no kidding). So I toughened up and bought a jar of Skippy. I was surprised at just how simple this dough is to whip together, even when I ignored the specific instruction to "cover and refrigerate about 2 hours or until firm" (ok, side confession here, I hate doughs that need to be chilled and I will avoid this step if at all humanly possible).

These adorable little nibbles are sweet and simple and not too overpowering (plus they're just so cute!). I usually just use a tablespoon to measure out the normal sized cookies, but for My Perfect Little Helper I use a teaspoon and they turn out perfectly sized for a quick snack.

Peanut Butter Cookies (adapted from bettycrocker.com)

1/2 C granulated sugar
1/2 C packed brown sugar (I use dark)
1/2 C peanut butter
1/4 C shortening
1/4 C margarine, softened
1 egg
1 1/4 C all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

In large bowl of electric mixer at medium speed, beat sugars, peanut butter, shortening, margarine and egg. Reduce speed to low, slowly add in the remaining ingredients.

**This is where she recommends covering and chilling for 2 hours, do so if you wish...I just chose not to!**

Heat oven to 375F.

Shape dough into 1 1/4 inch balls (I used a standard tablespoon). Place about 3 inches apart on ungreased cookie sheets. Flatten in criss-cross pattern with a fork dipped into sugar.

Bake 9-10 minutes or until lightly golden brown. Cool 5 minutes on pan; remove from cookie sheets and transfer to wire racks to cool completely.

FYI: I had some extra chocolate chips in the pantry, so with the last batch I made chocolate peanut butter cookie sandwiches by melting the chocolate and sticking two cookies together, mmmmm.


  1. I love traditional PB cookies, these look great! I agree with you...thank goodness it's almost summer!

  2. my mom would die for these!! She just loves em... who I am kidding... me too!

  3. PB cookies are my go-to snacks. Yours look extremely lovely!

  4. Thank you guys! I love making the tiny bite-sized ones because the fork marks fit perfectly. If there's anything better than a tasty cookie it's a cute one!

  5. I'm going to make these right now for my DH. The picture sold me even before I read the recipe. Thanks!

  6. I adore peanut butter cookies....they bring back such good memories from my childhood! Thanks for sharing at Saturday Night Fever!!

  7. Thanks again Cathy! I love how classic these are, something I think a lot of us connect to our childhood/mothers/grandmothers/etc.!


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