Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies/Swiss Mountain Shortbread/Chocolate Dipped Shortbread

Yesterday I spent a good portion of the morning fueled by a good night's sleep and several cups of coffee and had myself a little cookie baking marathon.

I baked up a variety of shortbread cookies and my kids fav's, good old peanut butter cookies.  This recipe is the same one my mom used to make for us kids and came from the same booklet as the banana cake recipe I shared the other week; the Sunbeam Mixmaster booklet included with her Mixmaster.  So this recipe is over 60 years old and the only switch up was today I use butter instead of the shortening called for in the original recipe.

This recipe is easily doubled and I would strongly suggest doing that if you or your friends and family are fans of peanut butter.  These are nice and soft and if you wish to elevate them to the next level toss in a handful of honey roasted peanuts and fold into the creamy batter.  Another option is to add in chocolate chips, butterscotch chips, peanut butter chips or even good old plain peanuts.

Peanut Butter Cookies
Preheat oven to 325F.  Parchment line 2 baking sheets and set aside.

Sift together into a small bowl:
1 cup flour
1/2 tsp baking soda
1/4 tsp salt

Put into large bowl of mixmaster:

Fluffy peanut butter cookie dough

1/2 cup butter softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup peanut butter
1 tablespoon water
1/2 tsp vanilla

Beat mixture on medium speed for 2 minutes and then stop and scrape down sides of bowl.  Add in sifted flour mixture and beat on medium low for about 1 minute scraping down sides of bowl.

Drop by teaspoonfuls onto prepared sheets and press lightly with a fork dipped in flour to flatten slightly.

Bake approximately 15-20 minutes.