Peanut Butter Cookies

In my personal opinion, peanut butter cookies are a great transition dessert. In other words, I'm ready for summer to be over but it feels too early to break out the pumpkin foods (and I needed something sweet!) and that's where peanut butter cookies come into the picture!

This recipe is pretty good. In fact, my mom would steal my cookie book from me just so she could make them. I decided to try changing things up by using all brown sugar and using 1/2 cup of butter instead of 1/4 butter and 1/4 shortening. Supposedly, it makes the cookies richer... if you try my version, though, don't flatten the cookies with a fork or else they'll get too flat when you bake them.

Here's the original version!

Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Granulated sugar

Heat oven to 375 F. Beat granulated sugar, brown sugar, peanut butter, butter, shortening, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder, and salt.

Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. Bake 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

It makes about 2 1/2 dozen cookies, but I tend to make mine a little bigger :)

Enjoy!