Joe's favorite type of cookie is peanut butter. Whenever I ask him what I should bake, he tells me to bake peanut butter cookies. I have made two types of peanut butter cookies for this blog already, so I haven't baked peanut butter cookies in a while. I recently found a new peanut butter cookie recipe in my mess of recipes. So he is lucky. Even though he has delicious peanut butter cookies to eat now, he is upset that these don't have the criss-cross pattern on them.
If you like brown sugar and you like peanut butter cookies, you will like these peanut butter cookies. It uses only brown sugar and no granulated sugar. I can taste the difference and it is a good difference! These cookies have a nice crunch to them and a crumbly texture. They also don't seem to get terribly hard or stale mushy if left uncovered.
Peanut Butter Cookies (Printer-friendly PDF Version)
1 1/4 C flour
1 t baking powder
1/4 t salt
1/3 C shortening
1 C brown sugar
1 egg
1/2 C peanut butter
Sift together the flour, baking powder, and salt. Set aside.
Place the brown sugar and shortening in the mixer. Cream them together. The mixture won't be creamy, but it will be well mixed and soft.
Add the egg and mix well.
Slowly add the flour mixture. Mix until well combined.
Add the glob of peanut butter and blend. The dough will look kind of crumbly and dry, but it is supposed to.
Form the dough into a log shape and wrap with cling wrap. Chill in the refrigerator for an hour or so.
Remove the chilled dough from the refrigerator, unwrap it, and slice into cookies. My slices were approximately 1/4 of an inch. Bake at 375 for 10 minutes. The cookies will start to brown.
This makes almost 3 dozen cookies. Feel free to double or triple the recipe to make more!
Enjoy!
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