This Mother’s Day my daughter gave me one of those sweet cards she makes at school where she completed sentences like “I like it when…” and “My mom’s the greatest because…” On the card she mentioned how much she loves my peanut butter cookies and that she loves it when I bake.
Life has been so hectic lately and I honestly could not remember the last time I baked anything. So I almost instantly preheated the oven, pulled out the recipe for peanut butter cookies, put on my apron and invited Natalie to help me bake some cookies.
We had such a great time baking together and it reminded me of how much I miss it– and how I should put it back into my routine.
Want to bake some cookies with your kids this weekend? Evidently, I’ve got a great recipe and I’m happy to share it with you. To be honest, though, I think the most important ingredient isn’t listed. It’s love. I’m thankful to get to share mine.
Peanut Butter & Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter (I used Jif reduced fat)
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 egg
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- optional— mini chocolate chips
Directions:
- Preheat the oven to 375 degrees.
- Mix sugars, peanut butter, shortening, butter, egg. Add other ingredients and mix well.
- For those who are patient, refrigerate 3 hours. For those who are not, skip the refrigeration.
- Scoop dough onto the pan, or form balls and place on the cookie sheet. Criss-cross with a fork if desired.
- Add mini chocolate chips to some or all cookies before criss-crossing to make peanut butter chocolate chip cookies
- Bake at 375 for 10 minutes. Remove from oven and cool 2 minutes while on the cookie sheet. Remove to cool completely.
- Enjoy!
Do you bake with your kids? Or did anyone invite you to bake with them when you were younger? Please tell me about it in the comments.
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