Peanut Butter Crinkle Cookies

Peanut Butter Crinkle Cookies // Flour and Fancy

Peanut butter is a food worth celebrating.  With cookies.  After all, Thursday was National Peanut Butter Cookie Day!

I shared my recipe for Creamy Honey Peanut Butter on Tuesday.  For me, when I make a fresh batch of this nutty spread, I immediately go peanut butter crazy and want to include it in everything I’m cooking and baking.  For those of you who whipped up some, you may be feeling the same.  To soothe this inner longing, I wanted to share my recipe for Peanut Butter Crinkle Cookies, a delicious, one-bowl recipe that will put your peanut butter to work!

I also wanted to share these small, succulent cookies because, with Father’s Day tomorrow, I was thinking of my Dad.

My Dad is a great guy.  With quick grin, the best advice on electronics around, and a heart of gold, he’s irreplaceable in my book.  He loves football, baseball, and there’s not a film (worth watching) out there that he hasn’t seen and doesn’t reside in his extensive DVD collection.  Dad taught me a lot of important lessons.  Sure, he didn’t teach me to cook – although he is a kitchen connoisseur in this own right – but he did teach me in swing a bat, to keep my cool in the wake of a car accident, and that macaroni and cheese is delicious with ketchup.  That’s serious stuff, folks.

When it comes to food, my Dad has two great loves: peanut butter and cookies.  And what’s not to love?  We all have those foods that just call to us, those tried and true favorites that keep us coming back for more.  For my Dad, that’s peanut butter and the occasional cookie.

And with Father’s Day approaching tomorrow, peanut butter, especially, has been on my mind.  There are certain foods that immediately conjure a memory of a loved one for us.  Cheetos make me think of my Mom and her stories of my grandfather getting them for her as a special treat on trips to the grocery.  Macaroni and cheese makes me think of my sister, Megan, and her childhood affinity for the cheesy stuff.  And Dad – peanut butter.  It’s always peanut butter.

Peanut Butter Crinkle Cookies // Flour and Fancy

I give you my Peanut Butter Crinkle Cookies.  They are packed with rich peanut butter, sugar, and shortening – the building blocks of a perfect cookie.  Sadly, with my Dad living nearly 500 miles away, I won’t be baking them for him.  However, I am baking them in his honor.

These cookies are made in a single bowl, employing little more than a stirring spoon and some elbow grease.  The bake time for each batch is a short seven to nine minutes, depending on your oven.  And then you have golden cookies just over the size of a half dollar.  Petite, perfect, peanut buttery.

If you haven’t already, make up a batch of my homemade peanut butter.  The notes of honey and fresh peanut taste make them the perfect inclusion.  Having made these cookies with both homemade and store-bought varieties, I can tell you that you are missing out if you consult the store shelf for this ingredient.

I can’t think peanut butter without thinking of my Dad.  And that’s the way it should be.  This one’s for you, Dad.  Happy Father’s Day.  Love you.

Peanut Butter Crinkle Cookies // Flour and Fancy

Peanut Butter Crinkle Cookies
Makes 30 small cookies

Ingredients

  • 1/2 cup butter-flavored shortening
  • 3/4 cup Creamy Honey Peanut Butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 teaspoon vanilla paste
  • 1 1/4 cup all purpose flour

Method

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine shortening and peanut butter.  Beat vigorously until well combined.
  3. Add egg and vanilla paste.  Stir until combined.
  4. Add sugar, light brown sugar, baking powder, and baking soda.  Mix well.
  5. Add the flour 1/4 cup at a time, blending well after each addition.
  6. Roll small portions of the dough into 1 inch balls and place on a parchment lined baking sheet.
  7. Bake for seven to nine minutes or until cracks form in the dough and each has expanded slightly with a hint of golden brown color.
  8. After removing from the oven, allow the cookies to cool on the baking sheet for two to three minutes.  Then, gently remove to a cooling rack.
  9. Store cookies in an airtight container for up to three days.
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