Who doesn’t love a crispy sugar cookie? Try adding some peanut butter to that delightful cookie for a lip smackin’ treat! I came across this recipe in a very old cookbook I picked up in a thrift store. It was obvious from all the debris on that page, that this recipe was a favorite. So I just had to try it. The original recipe called for lard which I don’t use in cookies, so I changed that ingredient to 1/2 cup vegetable shortening and 1/2 cup butter. Anyway, if you like sugar cookies and peanut butter, you’re gonna love these!
Peanut Butter Sugar Cookies
Course: Cookies and Bars, Desserts42
servingsIngredients
1 cup brown sugar, packed
1 cup granulated sugar
1/2 cup vegetable shortening (Crisco)
1 stick butter, room temperature
1 cup peanut butter
2 eggs
2 1/8 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 ½ teaspoons vanilla
Additional ½ cup sugar to roll the cookies in
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the brown sugar, 1 cup granulated sugar, shortening and butter together until well blended.
- Add the peanut butter and eggs and beat until combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Add half of the flour mixture to the batter and mix well.
- Add the remaining flour and beat until thoroughly combined.
- Add the vanilla and beat well.
- Roll dough into one inch balls (I use a small cookie scoop) and roll in sugar.
- Place on parchment lined cookie sheet, spacing about 2 inches apart.
- 10. Bake for 13 minutes.
- 11. Remove from oven and immediately transfer cookies to a cooling rack.
- 12. When cooled, store in a sealed container or ziplock type bag until ready to serve.
- 13. Makes approximately 7 dozen cookies.
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