Thanks to My Crowded Kitchen for passing along this recipe for her Nanaw’s Peanut Butter Cookies. I feel blessed that she would share her families cherished recipes with us. If you would like to be a featured guest post on Look What I Made, watch for our weekly post each Tuesday called A Thrifty online craft fair, link up and you may be selected for our weekly feature post.
I am the fifth generation to be making these flavorsome peanut butter cookies. My great, great, great grandmother passed this recipe down to her daughter and it has since made many mouths smile. These no sooner hit the cooling rack and they disappear with nothing but crumbs left all over the counter. I honestly am very picky when it comes to peanut butter cookies. Seriously, in my life I have only tasted two recipes that are worth eating at least five cookies in one sitting, thank you very much. The two that are worth eating? This recipe and the other my mother-in-law’s. When I think of a peanut butter cookie, for me they should be soft and chewy. Don’t get me wrong, I like crunchy cookies, oh I just love cookies, but, I don’t want crunchy ones when it comes to peanut butter. I’m a soft baked batch kinda gal. What about you, crunchy or soft? Have a great day everyone!
1/2 cup butter
1/2 cup Crisco
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
1. In a standing mixer, cream butter, Crisco, sugars, peanut butter and vanilla.
2. Stir in flour, salt cinnamon and soda.
3. Shape into 1 inch balls and place 2 inches apart on cookie sheet.
4. With the back of a fork, press a criss-cross into each cookie.
5. Bake in a pre-heated 350 degree F. oven for 10-12 minutes
Note: We use the convection setting on our oven with all our baking.