Monday, October 19, 2009

Peanut Butter Cookies

I'm sure that there a LOT of different peanut butter cookie recipes out there. Skippy peanut butter is my favorite brand and their recipe is my favorite for peanut butter cookies. I do make a few modifications. First, I use whatever brand of peanut butter is on sale or cheapest...this time we used Peter Pan. I've also used Jif. The second modification I make is using shortening instead of the margarine that the recipe calls for. I don't ever buy margarine & shortening works fine as a substitute.

This is a GREAT recipe to for my Tween kids to mostly make on their own. I check to make sure they put in the right ingredients & don't forget anything. I put the cookie sheet in the oven & take it out...they can do the rest. Even the 2 & 4 yr old can help making the dough into balls & flattening them with a fork on the cookie sheet.

2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Skippy ® Creamy or Super Chunk ® Peanut Butter
1 cup Imperial® Spread, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

1. Preheat oven to 350°. Combine flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Skippy® Creamy Peanut Butter with Spread in large bowl with electric mixer until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)
3. Shape dough into 1-inch balls. Arrange balls on ungreased baking sheets 2 inches apart. Gently flatten each cookie and press crisscross pattern into tops with fork dipped in sugar.
4. Bake 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.

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