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, Desserts36
servingsIngredients
1 cup light brown sugar, packed
1 cup granulated sugar
1 cup margarine (Imperial)
1 1/3 cup peanut butter
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
Additional ½ cup sugar to roll the cookies in
Directions
- Preheat oven to 365 degrees.
- In a large mixing bowl, beat the brown sugar, 1 cup granulated sugar, peanut butter and margarine together until well blended.
- Add the eggs and vanilla and beat until combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Add the flour mixture to the wet ingredients and beat just until combined.
- Roll dough into one inch balls (I use a small cookie scoop) and roll into sugar.
- Place on parchment lined cookie sheet, spacing about 2 inches apart.
Press down on each cookie with a fork in a crisscross pattern - Bake for 10 minutes. The cookies should look set, but not browned.
- Remove from oven and let cool on baking sheet for 3 minutes. Then transfer cookies to a cooling rack.
- . When cooled, store in a sealed container or ziplock type bag until ready to serve.
- Makes approximately 6 dozen cookies.
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