Peanut Butter Cookies

peanut butter cookies

This is an excellent peanut butter cookie recipe.  I like it because it’s lower in sugar than most.  My son loves these cookies and especially likes to help roll the balls of cookie dough in the sugar before baking.  I tweaked the recipe slightly by subbing 1/2 cup whole wheat flour instead of all-purpose flour.  You really can’t tell the difference.  I have not been able to find the large sugar crystals, so I either use regular white sugar or colored sugar sprinkles (found with the cake decorating supplies at the grocery store) to roll the cookie dough in.  These cookies freeze very well.

Peanut Butter Cookies
Yield: 5 dozen

1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick unsalted butter, softened
1/4 cup shortening
1/2 cup plus 2 Tbs. smooth peanut butter
1/2 cup plus 2 Tbs. brown sugar
1 egg
1/2 tsp. vanilla extract
White sugar crystals

Heat oven to 375°F. Whisk together flour, baking soda, and salt. In a large bowl, with an electric mixer on medium, beat butter, shortening, and peanut butter until fluffy. Add sugar and beat until combined. Beat in egg and vanilla.  Add the flour mixture and beat until combined.

Pull off tablespoonfuls of dough and form into balls. Dip one side into crystal sugar and place sugar-side-up on baking sheets 1 1/2 inches apart; flatten slightly.

Bake 10 to 12 minutes, until edges are a light golden brown.  Cool on baking sheets 5 minutes. Transfer to wire racks and cool completely. Repeat with remaining dough.


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