Hello hello hello! I am so excited to be teaming up with a group of bloggers this holiday season to bring you a virtual cookie swap! Over the next few weeks, I’ll be sharing a variety of cookie recipes and you’ll be able to see a ton more using the hashtag #CookieSwappinGood on social media. Week 1 was last week and the cookies they shared were to die for.
This week, I’m sharing a simple, yet delicious recipe for peanut butter cookies. These cookies are some of my favorite to make because they’re good on their own or you can dress them up for the holidays with chocolate kisses. Since I am having to create new recipes this year that are celiac-friendly (aka gluten free), I will be experimenting with some new flavors but this week, I’m sticking to a classic.
The best thing about this recipe is that it doesn’t take much to make. In total, it will make about 2.5 dozen. Exact measurements will be listed below but to gather your supplies, you only need butter (okay, I use butter-flavor crisco. It just makes better cookies), peanut butter, brown sugar, granulated sugar, 1 egg, flour, baking soda, baking powder, and salt. Easy right?
To make the cookies, first combine all your wet ingredients in a bowl and mix until smooth. Slowly add the dry ingredients and combine until everything is mixed the whole way through. The dough should be slightly stiff. To make rolling the cookies easier, chill the dough for 30 minutes in the refrigerator.
Once the dough is chilled and your oven is pre-heated to 375 degrees, roll 1 inch balls and place onto your cookie sheet. Using a fork and some granulated sugar on a plate, gently press a cross-hatch pattern onto each cookie to flatten. Bake for 10-11 minutes or until the edges are golden brown in color. Let sit on the cookie sheet for 2-3 minutes before moving them to a cooling rack to cool completely. If you move them right away, they’ll break apart and no one wants a bunch of broken cookies!
Bam! There you have it, yummy peanut butter cookies that anyone will love. I made some for my mom and she did not even notice the difference in flour so I’ll call that a gluten substitution win in my book!
Peanut Butter Cookies
- 1/2 cup butter-flavored crisco (if crisco isn’t your jam, you can just use butter)
- 1/2 cup peanut butter (smooth or chunky, your choice)
- 1/2 cup granulated sugar + a little extra for the cross-hatch design
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/4 cup flour (I use the Pillsbury gluten-free blend)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Combine dry ingredients (listed from flour, down) in a bowl and set aside
- Combine wet ingredients in a mixing bowl and blend until smooth
- Slowly combine the dry ingredients until the dough is stiff. Chill for 30 minutes. Preheat the oven for 375 degrees prior to the 30 minute chill being done
- Roll the dough into 1 inch balls and place on a cookie sheet. Using a fork and some sugar, create a cross-hatch pattern on each cookie to flatten
- Bake for 10-11 minutes. Let sit for 2-3 minutes before moving to a cooling rack