Peanut Butter Cookies

So I was in the mood for some peanut butter cookies today. Even though I had a ton of homework to get done, I decided to take a study break and make a quick batch.

Back before college when my two sisters and I still all lived together at home, we loved to bake. We each had our specialty. My sister Erica always made chocolate chip cookies, Lauren made apple pie, and I made peanut butter cookies.

Normally when I made them, I would double or triple this recipe because they do not make that many. Unfortunately we did not even have enough brown sugar at my apartment to make one batch. I was only about one eights cup short and I really wanted some, so I just substituted it with regular white sugar.

In the end, they came out a little dry. I’m not sure if this was because of not having enough brown sugar or if I over baked them. Regardless, they were still really good and a perfect break to doing homework!

To get the perfect cross pattern on the top, I rolled the dough into balls then used a fork to press down both ways. Even though this doesn’t change the taste it definitely makes them more presentable. Another idea is to add Hershey’s Kisses to the top to make them even more delicious. However, if you do this make sure you don’t press the cookies down before you bake them. Also, make sure you do not over bake these because they harden up a lot after they come out of the oven.

Here is the recipe:

Peanut Butter Cookies

Ingredients:

1/2 cup shortening (half butter or margarine softened)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cups all-purpose flour

3/4 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions: 

Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients. Stir into the sugar butter mixture.

Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.