Peanut Butter Cookies
In our family traditional Christmas cookies are nontraditional. We have for years made our Scottish Shortbread Cookies: http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe, and Peanut Butter Cookies. Both are fairly easy to make and both are absolutely delicious.
Ingredients for Peanut Butter Cookies
- 1 cup butter softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 3 cups all purpose flour
Directions for Peanut Butter Cookies
Preheat oven to 350°
In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. You should end with a stiff dough like for drop cookies.
Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in a criss cross pattern.
Since this is Christmas, I add a few red, white and green Christmas sprinkles to make them a little more festive.
Bake for 12- 15 minutes and remove from oven allowing them to cool and firm up for a minute or two on the pan, before placing them on a wire rack to cool completely.
Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.
Here are a few items to help make this recipe:
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Nordic Ware Naturals Bakers Half Sheet
Wilton Snowflake Sprinkle Mix
A peanut butter flavored cookie! They ought to give a Nobel prize for this recipe. It’s a 5 paw effort for sure!
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- 1 cup butter softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 3 cups all purpose flour
- Preheat oven to 350°
- In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. You should end with a stiff dough like for drop cookies.
- Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in a criss cross pattern.
- Since this is Christmas, I add a few red, white and green Christmas sprinkles to make them a little more festive.
- Bake for 12- 15 minutes and remove from oven allowing them to cool and firm up for a minute or two on the pan, before placing them on a wire rack to cool completely.
- Store in an air tight container for up to 2 weeks, but don't store with other cookies or the peanut flavor will be absorbed by the others.
Based on 2 Review(s)