Recently, we needed to bring a dessert to a potluck party, and Buzz was in a cookie-baking mood. He was originally thinking about making his grandmother’s ginger snap recipe, but when I came across this peanut butter option instead, he was sold.
Crackle Top Peanut Butter Cookies
3/4 cup Parkay Margarine
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg, slightly beaten
3/4 cup Kraft Smooth or Crunchy Peanut Butter
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/2 teaspoon soda
1/2 teaspoon salt
Cream margarine and sugars. Blend in egg, peanut butter and vanilla. Add flour, sifted with soda and salt; mix well. Chill 20-30 minutes. Form rounded teaspoons of dough into balls, roll in sugar and place on ungreased baking sheets. Bake at 375°, 10-12 minutes. Yield five dozen cookies.
We weren’t going to be “saving the day” with these cookies, but we hoped we would at least have an edible dessert option to take along.
At least this looks like it should turn into cookies. No weird “extras” like steak sauce, or creamed corn, or french dressing…
Creaming butter, sugars, and peanut butter is nice and normal.
The dough was the right consistency.
I thought that rolling the balls of dough in sugar was a pretty nice touch. (Ironically, the ginger snap cookie recipe has the exact same step.)
And, ready for the oven!
These are very, very good peanut butter cookies. I’m used to slightly greasy ones, but these weren’t greasy at all, and they had a perfect balance of crunchy and soft. Fresh out of the oven they were delightfully soft and gooey, and firmed up very quickly after cooling. They were a big hit and I definitely recommend them for any cookie-related emergencies. Like when the “gang” troops in…
Slightly creepy den mother Alice saved the day, but Shelf Life Taste Test put her on the internet.