Peanut Butter Cookies are my all-time favorite. Especially fresh from the oven! My “go to” recipe throughout the years has always been the recipe from my personal worn Betty Crocker Cookbook that was given to me as a wedding gift in 1993. It has my children’s (and mine!) smudge prints throughout the book along with my personal notes. It’s been my faithful recipe friend for three decades.

This recipe was also used by my mother and it brings back memories whenever I bite into a cookie. It’s like tasting something from childhood. So thank you, Betty Crocker for the recipe and for the memories ❤️

Ingredients

1/2 cup granulated sugar 

1/2 cup packed brown sugar 

1/2 cup peanut butter 

1/4 cup shortening 

1/4 cup (1/2 stick) margarine or butter, softened 

1 large egg

1 1/4 cups all-purpose flour or whole wheat flour

3/4 teaspoon baking soda 

1/2 teaspoon baking powder 

1/4 teaspoon salt

Directions

Preheat the oven to 375 degrees 

Mix into a large bowl with a wooden spoon the following: granulated sugar, brown sugar, peanut butter, shortening, margarine or butter (softened) and egg. 

Stir into the mixture: all-purpose flour or whole wheat flour, baking soda, baking powder and salt. 

Shape the dough into 1 1/4 inch balls. Put the balls about 3 inches onto a cookie sheet. Flatten balls gently in cross cross pattern with a fork dipped in sugar.

Bake 9 to 10 minutes or until light brown. Cool cookies 2 minutes on the cookie sheet, then remove with spatula to a wire rack. Then cool.

Recipe from: Betty Crocker’s Best of Baking cookbook