It’s a Thanksgiving tradition that I spend a good chunk of the day before and day of putting my talents to use in the kitchen. If you’re a reader from back home, I’m sure you see me posting about food all the time on social media, but this is the first time I’m sharing one of my favorite recipes anywhere. So this is a first for all of us! I’m very thankful to the wonderful women in my life, my Mom and Grandma, for teaching this gent one thing every guy should know well; his way around the kitchen.
Peanut Butter Cookies
1 cup butter flavored Crisco
2 tbs. Butter
½ cup creamy peanut butter
½ cup crunchy peanut butter
1 cup packed light brown sugar
½ cup white sugar
2 large eggs
2 tsp vanilla
2 ½ cups AP flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
Preheat the oven to 350 degrees.
Prepare 3 large sheet pans with silpats or parchment paper
Cream together the butter and the Crisco.
Add the peanut butter and the vanilla.
Add the brown and white sugar and mix completely.
Add the eggs one at a time.
In a separate bowl, stir all of the dry ingredients together.
Add the dry ingredients to the batter. Mix until completely combined.
Using a spoon or ice cream scoop, scoop the batter into balls, spreading them about 2 inches apart. I fit 12 on each pan.
Sprinkle the tops of each ball with white granulated sugar.
Using a fork, press the tines into the top of the cookie to flatten out the dough and create a signature peanut butter criss-cross pattern.
Bake the cookies for 12-14 minutes or until they are just golden on the edges. Pull the cookies out as they will continue to bake even after leaving the oven.
And if you’re like me, and can’t wait until they’re done eat some cookie dough while you wait for them to finish..
Transfer to a wire rack to cool completely!