Creamy Peanut Butter Cookies

My husband teaches eight 6-year-old kids on Sundays at church. I guess the kids were behaving very well so he had promised them some cookies. So the night before Sunday, he comes to me and says "Oh shoot, I totally forgot to make treats for the kids!! I promised them something good!" And it was 10 at night. I was trying to think of something that would be quick to fix and yummy at the same time. Knowing that the kids weren't allergic to peanuts, I suggested that we make these amazing "Betty Crocker's" peanut butter cookies. I've made peanut butter cookies many times before and this one was by far the best. I normally use chunky peanut butter for cookies but this time I used creamy one. And I must confess - I am not ever using chunky peanut butter again! (Okay, maybe I will, every once in a while...) Well, the kids seemed to enjoy the cookies the next day.

 

Creamy Peanut Butter Cookies (Adapted from "Betty Crocker's Cookie Book"

Printable Recipe

Ingredients:

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup smooth (or chunky) peanut butter

1/4 cup butter or margarine, softened

1/4 cup shortening

1 egg

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Granulated sugar

Directions:

1. Heat oven to 375 degrees F. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.

2. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatte slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. (I also sprinkled some extra sugar on top of cookies before baking.) Bake 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

Sook the Cook