Lunch Lady Or School Cafeteria Peanut Butter Cookies ???? Do They Taste The Same? They’re Really Good!
I’ve been wanting some peanut butter cookies like I used to get in the school cafeteria many years ago. There’s just something about those cookies that bring back happy memories. This recipe came up when I googled school cafeteria peanut butter cookies but my husband and I both think they aren’t quite like the cookies we grew up with. Randy thinks they are better and I think they are really good and worth trying. I hope you enjoyed the video and come back again soon. Much love to all of you! ❤️????
For snail mail correspondence:
Jan Creson
2045 Adare Court
Newton, NC 28658
Peanut Butter Cookies
???????????? Printable Recipe and Variations-
These classic Peanut Butter Cookies are hard to resist. They’re wonderfully soft, buttery, and packed full of peanut butter flavor. Enjoy with a cold glass of milk for a real throwback treat. We’ve tried lots of Peanut Butter Cookie recipes and have to say, we stuck with this one for a reason. The peanut butter-to-flour ratio, along with the brown sugar and real butter, makes for perfectly soft and chewy cookies every time.
If you love these cookies as much as we do, try some of the delicious variations listed in the URL. These come together, from start to finish, in under 30 minutes giving you plenty of time to experiment - we’d love to hear which ones you loved most!
More Cookie Recipes:
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Light and Crispy Peanut Butter Cookies
The Classic Betty Crocker Cookie with crosshatching
These are crispy but not rock hard with the great peanut butter taste.
Betty Crocker was as common as any celebrity chef without the internet to reach the masses, her recipes are tried and true with flawless results.
This recipe is for around 30, 1 Tablespoon scoops, about 2-1/2 inch cookies.
INGREDIENTS
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/2 cup peanut butter, I used Jif
1/4 cup shortening, I used Crisco
1/4 cup unsalted butter, softened
1 egg, room temperature
1-1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
METHOD
Pre Heat oven to 375F
CREAM TOGETHER
both sugars, peanut butter, butter, shortening and the egg
SIFT IN AND MIX WELL
flour, baking powder, baking soda and the salt
Scoop out 1 tablespoon portions and roll into balls
place them about 2-3 inches apart
press down slightly to flatten, (not too much,) just enough for the fork
dip the back of a fork every time in sugar and make cross hatches on top of the cookies
Bake for 9-10 minutes or lightly golden brown, turning the pan around at 5 minutes. for a softer cookie take them out at 7-8 minutes
Let them cool for 15 minutes before moving them
They will be soft when they come out but will crisp up once cooled
I speak to you like I would speak to a novice cook or a family member wanting to learn how I make stuff. I don't always measure exact but that's ok, many recipes are just guidelines meant to be altered, of course there are classic recipes and baking that should be followed to a tee but I'm not making a lot of that here. Enjoy
5 Ingredient Peanut Butter Cookies #shorts
These Peanut Butter Cookies come together with only 5 ingredients! Get ready for the softest peanut butter cookies you’ve ever had! Best news ever: they're also gluten-free!
????️ PRINTABLE RECIPE:
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✅Ingredients
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
✅Instructions
1️⃣Preheat oven to 350°. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside
2️⃣ In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
3️⃣ Using a heaping tablespoon, spoon the dough and roll into 1 1/4-inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
4️⃣ Bake in the preheated 350 degree oven for about 8 minutes.
5️⃣Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.
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Irresistible Peanut Butter Cookies
Discover the secret to making perfect Peanut Butter Cookies for any occasion!
INGREDIENTS:
3/4 cup Jif® Creamy Peanut Butter
1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
OR 1/2 cup Crisco® All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
PREPARATION DIRECTIONS:
1.HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2.COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
3.BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Making Peanut Butter Cookies - Three Variations
To View the First Video in this Series Click Here: