Day Twenty Two of Twenty Five Days of Christmas. A tried and true recipe that has been in my family my entire life is Peanut Butter Cookies, AKA Crisscrosses. I can’t remember my Mom not making them. Easy to make, plus freezes well so they can be one of your make ahead cookies. A slight change was made for a new taste by making them as Trader Joe’s Cookie Butter Cookies.
If only I knew how many batches I have made for my family who loves them, and I will admit I eat raw cookie dough.
As I started to make a batch recently, I thought about changing it up a bit. Why not try the Trader Joe’s Cookie Butter that everyone loves. Well, everyone but me I guess. It has that slight Gingerbread taste which I’m not fond of. I was going to be meeting my nieces later in the week who both love Cookie Butter, and in fact I had several jars to take to them.
I made my Peanut Butter Cookie recipe as normal except substituting the Cookie Butter for Peanut Butter. I tasted the dough after I made it and it was ok to me, but it still had that Gingerbread taste. And I did taste one after baking.
- 1/2 C butter, room temperature
- 1/2 C shortening
- 1 C granulated sugar
- 1 C brown sugar, packed
- 1 tsp vanilla
- 2 eggs, slightly beaten
- 1 C Cookie Butter
- 3 C all-purpose flour
- 1/8 tsp salt, if you use salted butter, you can omit
- 2 tsp baking soda
- Preheat oven to 375.
- Remember to scrape down the sides of the bowl often and between each addition.
- Cream butter and shortening together.
- Add sugars and continue creaming.
- Add vanilla.
- Mix in Cookie Butter.
- Slowly mix in dry ingredients until thoroughly mixed.
- Don't over beat.
- Scoop these onto ungreased cookie sheet.
- Bake for 11 - 13 minutes.
- Remove onto a wire rack and cool.
- Store in airtight container.
Get all of you ingredients and supplies ready before starting.
Crunchy Peanut Butter can be used.
Cool completely before drizzling chocolate.
Freeze in airtight containers.
Thaw by just laying out on a plate at room temperature.
If you don't have a sifter, measure dry ingredients in a large mixing bowl and whisk to get all incorporated together.
Parchment paper can be used, but I just wipe the baking sheet while warm.
Baking time can vary by size of cookie and your own oven.
The smaller the cookie, the less time (a minute or so) it will need.
I use the paddle beater on my KitchenAid but these can easily be made with a hand mixer.