Cookie Crumbs: Crisscross your way to Peanut Butter Cookie Day

We Energies Cookie Book recipes are perfect for celebrations of all kinds. No matter the occasion, you’ll find a recipe that’s just right.

Dating back to the book’s beginning when the recipe for Peanut Butter Balls (which were still flattened before baking) was printed – and reprinted – in the early 1930s, peanut butter cookie ideas seem to be a staple of the holidays. That includes the no-flour, the no-bake, the no-peanut-butter-in-the-name and the extra-peanut-butter-in-the-recipe varieties.

It was the 2016 Cookie Book, though, that featured the Best Peanut Butter Cookies recipe, as submitted by Nheena Weyer Ittner from the U.P. Children’s Museum. Try it and see if you agree. Make a batch to share on June 12 – Peanut Butter Cookie Day – and don’t forget to add the crisscross pattern. It’s tradition!

Best Peanut Butter Cookies

1 cup shortening

1 cup peanut butter

1 cup granulated sugar

1 cup dark brown sugar, packed

2 eggs

1 teaspoon vanilla extract

2 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees F. In mixing bowl, cream shortening, peanut butter and sugars. Add eggs and vanilla; mix well. In separate bowl, combine flour, baking soda and salt. Add to creamed mixture; mix well.

Shape into 1-inch balls; place on greased cookie sheets. Flatten with fork in crisscross pattern.

Bake at 350 degrees for 8 to 10 minutes. Cool on wire cooling racks. Makes about 4 dozen.

Need some baking inspiration? Our Cookie Book archive has recipes dating back to the 1930s. Go online and find your new favorite today!

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