Skippy classic peanut butter cookies

theroselvrNovember 9, 2011

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

Ingredients

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

2 eggs

1 tsp. vanilla extract

Directions

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%

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nancedar

I use another recipe and this one is gluten free since it doesn't use any flour at all. I usually use Jif since I can get it in bulk at the mega-stores. If you use casein free chocolate chips it is also dairy free.

No Flour Peanut Butter Cookies
Makes about 3 dozen cookies (can be doubled or tripled)

2 large eggs at room temperature
1 1/2 C sugar
2 t baking soda
1 tsp vanilla
1 C creamy peanut butter
1 C extra crunchy peanut butter
optional: 2/3 C chocolate chips

Preheat oven to 350F. Line baking sheets with parchment paper.

Beat together egg, sugar, baking soda and vanilla in a stand mixer with the paddle attachment. On low speed beat in the peanut butter lightly. Do not beat too long on the nuts will separate and batter will be grainy. Stir in chocolate chips by hand.

Let sit for 1 hour or so at room temperature to let ingredients meld. Make balls of dough or use a disher/scoop, put on baking sheets, and lightly press center with your palm or fork tines.

Bake for 5 minutes then change rack positions and continue baking for 7 more minutes, until lightly set. Let sit for 5 minutes, then put on wire racks to finish cooling.

Nancy

    Bookmark   November 9, 2011 at 9:04AM
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nancylouise_gw

We were just talking about peanut butter cookies last night! What a timely post roselvr. I also use the recipe from the Skippy jar (Skippy is our families' PB of choice). We occasionally add in M&M's or Hershey kisses to make Peanut Blossoms, but we like them just plain ole' plain ole. Will be making some tonight for sure! NancyLouise

    Bookmark   November 9, 2011 at 9:16AM
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theroselvr

I need to drink more coffee before I post. Just happened to check my paper recipe against the one I have copied from the Skippy site & guess what? It's different; has more of both sugars. This is the one I make

From the Best Foods Creative Kitchens-

Crisp Peanut Butter Cookies

Ingredients
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) Mazola margarine or Butter
1 cup Skippy Natural Creamy or Super Chunk Peanut Butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

Directions
1. Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowl; set aside.

2. In large bowl with mixer at medium speed; beat butter & Peanut Butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla until blended. Add flour mixture; beat until well blended.

I then divide the dough; will add various chips or walnuts; heath baking pieces went over well last year; mini M&M's. You can also add M&M's or peanut butter cups after you flatten them

If necessary, refrigerate dough until easy to handle.

3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar making crisscross pattern. *Note; depending on what version I make; I do not flatten or use the sugar on the fork. I have a spoon that I use just to flatten cookies with

  1. Bake 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.

I normally rotate my cookie sheets 1/2 way through cooking

    Bookmark   November 9, 2011 at 9:50AM
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theroselvr

I normally don't come here; came to read the chocolate chip post & mentioned peanut butter cookies; figured I'd make a new post for the recipe; just wish I would have checked what I had copied verses my paper copy lol

Let me know how they come out if you make them.

    Bookmark   November 9, 2011 at 9:52AM
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nancylouise_gw

That's okay roselvr. I would be following the skippy recipe from my recipe card. I copied the jar recipe onto one of my cards a long while ago. I'm on my 2nd cup of coffee as it is. Sometimes for me it takes 3 cups before I'm fully functional! lol NancyLouise

    Bookmark   November 9, 2011 at 10:40AM
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rob333

roselvr,

I have a recipe that I use that I love. Turns out, it's the same as yours! HA! I'd tried and tried several, this was the best. The thing that really put it over the top, this time, was the

Annie sent me. Totally and completely awesome! But I usually use about a quarter of the amount you use to make them.

Your recipe must make 4 or so dozen cookies. Does it?

    Bookmark   November 9, 2011 at 11:23AM
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momto4kids

Thank you roselvr! I can't wait to give these a try!

    Bookmark   November 9, 2011 at 11:45AM
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grainlady_ks

I was noticing a progression of peanut butter cookies in my "favorites" collection just the other day. Funny how things change over the years... -Grainlady

From my MIL - early 70's...

Peanut Butter Cookies

Cream: 1/2 c. peanut butter, 1/4 c. shortening
Add: 1/2 c. brown sugar, 1/2 c. white sugar gradually.
Stir until light and fluffy.
Add: 1 well beaten egg, 1 c. flour, 1 t. soda and mix well.
Roll into balls and press down with tines of a fork.
Bake at 350-degrees F. for 10-15 minutes.


1980's \- growing kids at home... added oatmeal and whole wheat flour 

Peanut Butter Oatmeal Cookies 

3/4 c. firmly packed brown sugar   
3/4 c. white sugar   
1 c. shortening (coconut oil or butter)   
1 c. peanut butter   
2 eggs   
1 c. all\-purpose flour   
1 c. whole wheat flour   
1 c. rolled oats   
2 t. soda   
1/2 t. salt   
Heat oven to 350\-degrees F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Press each with a potato masher. Bake for 8\-12 minutes or until golden brown. Immediately remove from cookie sheet. 60\-70 cookies.   
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

Low\-Glycemic, Gluten\-Free Peanut Butter Cookies   
(I adapted it from a flourless recipe.) 

1 c. peanut butter   
1/3 c. palm sugar   
1 egg   
1 T. agave nectar   
1/4 c. almond flour   
2 T. hi\-maize resistant starch   
1 t. soda   
Mix well with a hand\-held electric egg beater. Form into small balls. Press with fork. Bake in a preheated 350\-degree oven 8\-12 minutes. In the Sharp Microwave Oven \- Low\-Mix Bake, 325\-degrees 5\-1/2 minutes. 
    Bookmark   November 9, 2011 at 2:33PM
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theroselvr

NancyLouise; which version do you make the classic or crispy? I've had about 5 cups of coffee today & am still having a brain dead day. lol

I've never tried natural peanut butter & wondered how that would work out.

I usually make 4 to 6 batches at once & it does not last long in this house. My hub usually hordes a large container for himself lol

The crispy recipe says it makes about 6 dozen

    Bookmark   November 9, 2011 at 2:42PM
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Cynic

This is my mothers 60+ year old recipe that has been passed around. Not sure from where she got it. Probably a peanut butter jar!

Peanut Butter Cookies

1 C Brown Sugar
1 C White Sugar
1 C Peanut Butter
1 C Shortening
2 Eggs
3 C Flour
2 tsp Soda

Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350ð oven until done.

Notes: I add vanilla and use less flour (2 ý C is usually pretty good but I start with about 2 C and work up until the dough is right). My sister mixes butter & shortening. With all the salt in peanut butter I don't see any need to add more! LOL Also this is essentially a double batch and makes a lot of cookies. But they're great and the dough is *so* great by itself, a lot of it gets eaten while the cookies are being baked.

Some people use a potato masher to flatten the cookies. One with the little squares makes a square pattern like a lot of bakery cookies resemble. Personally, for nostalgia purposes I have to have the fork criss-cross and reminisce about my mother.

I also revised and made a soft peanut butter cookie using Shedd's Spread instead of shortening and a 1/2 batch unless I need a lot of cookies.

Haven't baked cookies in a long, long time. Gotta fire up the oven one of these days.

    Bookmark   November 9, 2011 at 5:12PM
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soonergrandmom

Cynic, That is a double recipe of the one I started making as a child. We either used a fork to criss-cross or we used one of those jelly glasses that had a flower on the bottom. We dipped it into sugar and pressed the cookie down and it left a flower shape indention in the dough. LOL I haven't thought of that for years. Thanks for the memory.

    Bookmark   November 9, 2011 at 5:42PM
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theroselvr

I love the potato masher idea as well as using something with a pattern. I'm pretty sure I have a glass packed away with something on the bottom. I'm going to have to copy the post & save it in my recipe emails & try some of the different versions

I never had grandparents & the "mother" I had didn't bake; no clue where I picked it up from. I've been baking since 11 or so; she used to roll her eyes because she didn't think I could do it. She sure stopped rolling them pretty quick; especially when she was stuffing her face eating most of it. lol I also taught myself to sew; at one time started making cloth dolls; the 1st 1 I made she was sure to criticize saying; eh; it's ok.. well that "ok" doll was published in a magazine.

You guys are lucky to have happy memories; I hope one day my kids tell some.

    Bookmark   November 9, 2011 at 6:27PM
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nancylouise_gw

I think they would be the crispy cookies roselvr. But reviewing my written recipe I don't use butter at all...it calls for 1 cup of butter flavored Crisco! Makes 6 dozen and I have always used a fork to squish them down. My daughters use the bottom of a small jelly jar when they make them. It does the job faster they say.
I'm sure your kids will remember doing all sorts of things with you. Making memories with your family is the best part of cooking and baking. Even the goof ups will be remembered fondly. ;0) NancyLouise

    Bookmark   November 9, 2011 at 7:40PM
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nancedar

Uh. I'll back out now.

Nancy

    Bookmark   November 9, 2011 at 8:44PM
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centralcacyclist

Nancy, I'm curious about your flour-less PB cookies, are they soft? I once found a recipe years ago for self proclaimed soft PB cookies. I clipped it, had for a while and lost it before I ever baked them. It did have flour, though.

    Bookmark   November 10, 2011 at 11:28PM
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KatieC

PB cookies have never been my favorite, probably because I like soft cookies and usually they're crisp. And the ones I've made have always been dry and sawdust-ey except for these... we made them often when the Kid was small. Just an egg, and a cup each PB and sugar, 350F for 10 minutes. I think it may have been the first thing she ever made all by herself. Not bad for easy, and they're soft.

    Bookmark   November 11, 2011 at 12:05AM
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Cynic

I forgot about the butter flavored Crisco. Years ago I liked it and used it all the time. Great for frying potatoes when butter was high and worked great in the cookies. Haven't tried it for years now so I'm not sure if the taste is the same, or my taste is the same for that matter!

    Bookmark   November 11, 2011 at 5:07PM
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