Posted on April 28, 2008
Filed Under Cookies and bars
Ok, here we go again. The break is over. I had enough Tasty-Kakes and Starbucks to last me for awhile now.
I wish Tasty-Kakes would come to WI. Well, they do come to WI… but only when we bring them here from PA or FL. A couple years ago, I ordered a bunch and they were shipped UPS. For awhile, every time after that, when we’d see a UPS truck, Lexi (who was 3 at the time) would say, “Mom, let’s ask him for some Tasty-Kakes!” I guess she thought those trucks had a never-ending supply of Tasty-Kakes in them. Kind of like ice cream and a Schwans truck. Would be nice to be able to just flag one down a UPS truck whenever the Tasty-Kake urge strikes.
And since we live up in the boondocks here, our closest Starbucks is 1 1/2 hours away, so we don’t get there often. But along the turnpike, going across IN, OH, and PA, there was often a Starbucks at the travel plazas. Very nice! I tried a couple different things, plus my favorite: a caramel frappucino.
Now, back to the kitchen, new recipes, and all…
This one isn’t really a new recipe. To me anyway. You’d know that if you’d see my recipe card… it’s bent a little, it has a bit of sugar stuck to it, and it has a blue star (written by me) up by the recipe name. What first caught my eye when I was flipping thro’ the cards was the word “Irresistible”. Yeah, that wasn’t me putting that word in the title, that’s the name of the recipe: Irresistible Peanut Butter Cookies. So, I decided to try them. They were wonderful, and I’ve been making them for the last couple years. The recipe is from an Easy-to-Bake-Easy-to-Make recipe card.
One thing that was interesting is that it calls for Crisco (w the logo) shortening and for awhile, that exact recipe was on the Crisco cans. I don’t know why I had never noticed the word “Irresistible” on my Crisco can before. Now, the recipe on there is “Ultimate Chocolate Chip Cookies”. I wonder how often they change the recipes on their labels.
One other thing, I always wonder how peanut butter cookies got that trademark crisscross pattern in them. I don’t think any other kind of cookie has that and you can always tell a peanut butter cookie by it. I Googled it and there were answers like “To tell them apart from other cookies”, “They don’t taste as good without that”, “They don’t flatten by themselves in the oven”, “They did it in the 1930s and it stuck”. 
Irresistible Peanut Butter Cookies
1 1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 cup Crisco shortening
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed w electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended. Drop rounded tablespoonfuls of dough 2″ apart on ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time at 375 for 7-8 minutes, or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.
Soft and chewy… just like a cookie oughta be! Wish I could give you one. Oh yeah, that’s right… there are none left to give.
Comments
10 Responses to “Irresistible Peanut Butter Cookies”
Those cookies look great. I’m going to try them.
When I grew up, my parents had a bakery (still do)
When we made peanut butter cookies we used a hand-held meat tenderizer to make the pattern in the top. It looks a little different than fork marks but a lot faster. Also, I have a recipe for peanut butter cookies that has a peanut butter filling between two of the cookies. They’re called nutter butters. I make them often and have shared the recipe MANY times. I will leave the filling recipe here. You could use it with any p.b. cookie recipe, but if anyone would like the recipe that goes with this filling, I will share that too.
Nutter Butter Filling:
1/2 c. peanut butter
1/4 c. butter (softened)
1/4 c. milk
2 c. powdered sugar
Beat butter and p.b. together, then add powdered sugar and milk. beat till smooth. If it is too thin you may need to add more powdered sugar so it will “stay” between the two cookies.
Sounds good, Barb! Thanks! I’ll have to try that next time I make p.b. cookies. Looks pretty easy.
I LOVE peanut butter cookies. Next best thing to monster cookies.
I shall try this recipe.
Thanks Barb for the Nutter Butter filling YUM
Are you the same Barb of Frito Salad fame?
My Peanut Butter cookie recipe is:
1 c. white sugar
1 c. peanut butter
1 egg
Mix and drop. Press with fork. (I loved Barb’s meat tenderizer idea!!!) Sometimes I will make balls, and roll in sugar, and then press.
Bake at 350 til done.
Good to see you back on here after your “coffee break”. It was nice being able to meet you in person!
Missed you and I’m glad you’re back. Your playhouses look too cool. My Maintenance Man, as I like to call him, loves peanut butter cookies. I don’t make them too often because we certainly don’t need them. He says he eats best when we’re having company lol.
I love your site. I get some many ideas of things to make for meals. I was wondering though i wanted to make the raspberry cream cheese rolls you posted about awhile ago and cant find the donought mix. The store i shope at has a bulk food section and they didnt have it their either. Where can i find it. I’m dying to try the rolls. Thanks
Esther,
You could also Google it and order it online or you could try something different, like roll mix. I’ve never tried it with anything other than donut mix, but finding donut mix is a VERY common problem with me and other readers on here!
I had the same problem. Couldn’t find it around here either, so I asked a friend from OH to ship me some because she said they have it at a bulk foods store near her. Got any friends from OH? Or PA?
I’m from Pa actually Lancaster area to be exact so I guess i’ll just have to check at more bulk food stores in the area. Thanks for your help.
I think I’d like your cookies better than the ones I made today. That is, the Magnolia Bakery Copy Cats. Yours are more traditional and I like when peanut butter cookies have shortening in them rather than all butter. The shortening gives them a better texture.
Thanks for stopping by my blog, Cookie Madness! I am looking forward to reading yours too :).