I always make these for my Christmas cookie tins. Why? They looks festive with the colored sugar, they freeze well, I can make a huge batch, and I like them!!!
Peanut Butter Cookies (adapted from Better Homes and Gardens-New Cook Book)
Makes about 6 dozen cookies that are perfect for freezing! You can 1/2 this recipe for a normal batch of 36.
- 1 cup butter
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 egg
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- colored granulated sugar
- In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
- Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
- Beat in the egg and vanilla.
- Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
- Shape dough into 2 inch balls.
- Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Sprinkle with colored sugar.
- Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
- Transfer cookies to a wire rack to cool.
I am sending this along to Susan at Food Blogga for her yearly Eat Christmas Cookies Roundup! Head over here to check it out and enter your favorite cookie!!!