Everyone has a favorite cookie. Some would die for a chocolate chip cookie, others prefer a good oatmeal-raisin. Some people prefer a specific store-bought cookie, others will eat nothing but homemade. Some like their cookies thin and crispy, with nothing more than a glass of cold milk. Others love them deep dish-style, with a big scoop of ice cream and maybe even with some sauteed apples.
My all-time favorite cookies are peanut butter cookies. And not just any peanut butter cookies – it has to be these. They’re crispy, crumbly, not cloyingly sweet, but with a great peanut butter taste and an irresistible addictiveness. And I’m not the only one who feels this way – several people who have tried these have told me that they’re the best peanut butter cookies they’ve ever had. Like I said, they’re very, very good.
- 2 1/2 cups unsifted flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup Skippy Creamy Peanut Butter
- Sift first 4 ingredients together, then set aside.
- In large bowl with mixer at medium speed, beat butter, shortening and peanut butter until smooth.
- Beat in sugars until blended, then eggs and vanilla.
- Add flour mixture; beat until well blended. Chill dough for at least an hour, overnight if possible.
- Preheat the oven to 350° F.
- Shape the dough into 1″ balls. Place 2 inches apart on ungreased cookie sheets.
- Flatten with a fork dipped in sugar.
- Bake for 12 minutes or until lightly browned. Remove from cookie sheets. Cool on rack.
- Makes 6 dozen cookies.