Skippy classic peanut butter cookies
The peanut butter cookie recipe I use came from Skippy about 20 years ago. They're a huge hit. I do all sorts of variations with those; peanut butter cups; mini M&M's; walnuts; white chocolate chips. The link below says I Can't Believe It's Not Butter!- I changed it to butter. I've found that the cheap Walmart butter is horrible for cookies
Skippy classic peanut butter cookies link
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Skippy Natural Creamy or Super Chunk Peanut Butter Spread
12 Tbsp. Butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
1. Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Skippy Natural Creamy Peanut Butter Spread with Spread in large bowl with electric mixer until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)
3. Shape dough into 1-inch balls. Arrange cookies on ungreased baking sheets 2 inches apart. Gently flatten each cookie and press crisscross pattern into tops with fork dipped in sugar.
4. Bake 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.
Cost per recipe*: $4.32.
Cost per cookie*: $0.06.
*Based on average retail prices at national supermarkets.
TIP: For an extra special treat, dip or drizzle cookies with melted bittersweet chocolate.
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Makes: 5-1/2 dozen cookies
Preparation Time: 20 Minute(s)
Cook Time: 12 Minute(s)
Nutrition Information per cookie with Creamy Peanut Butter
Calories 70, Calories From Fat 35, Total Fat 3.5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 5mg, Sodium 70mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 5g, Protein 1g, Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%