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.