Chew This! Peanut Butter Sandwich Cookies

So excited to share my recipe for homemade “Nutter Butter” cookies in my newest “CHEW THIS!” column in TODAY’S “The Courier-Times”! These peanut butter sandwich cookies are THREE INGREDIENTS for the cookie and THREE INGREDIENTS for the filling! Foolproof – simple and delicious! Highly recommend you pick up a copy of “The Courier-Times” TODAY and let me know what you think! Also, my “Ask and Answer” section is all about your Holiday cookie plates! Enjoy!



Mrs. Bennett’s Peanut Butter Cookies

I have a collection of around 10,000 cookbooks or so – I refuse to know the exact amount because I refuse to count them – and I am always on the lookout for more. I love the history of food and the history of recipes and how and where they originated. I always tell people once I am retired I will become a “Food Historian”.

Back to the cookbooks though…

Browsing over a old Church cookbook I found a peanut butter cookie recipe, from Mrs. Bennett, that caught my eye. I decided to try it and after taste testing, I was immediately taken back to my childhood and the local “Egg Farm” where my family and I visited for cookies, cakes and pies. This recipe is a keeper! I went back and adjusted a few things, including the bake time, to get the finished results I wanted.

This recipe produces a light, crunchy almost “brittle” type cookie. Trust me – these are FABULOUS! 

Thank you Mrs. Bennett!

Mrs. Bennett’s Peanut Butter Cookies

1 cup white granulated sugar
1 cup lightly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup solid vegetable shortening
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups white all-purpose flour

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, light brown sugar, smooth peanut butter and solid vegetable shortening until light in color and fluffy in texture.

Beat in the 2 large eggs.

Add in the baking soda, pure vanilla extract and salt. Stir to combine.

Gently fold in the white all-purpose flour.

Roll teaspoon size amounts of the dough into balls and place on prepared baking sheets. Gently press down making a cross mark on each cookie with a fork.

Bake, one sheet at a time, in preheated oven for 14 minutes.

Remove and allow to cool slightly.



Chew This – Home Economics Peanut Butter Cookies

I had some of the best kitchen “learning experience” skills when I was in my high school Home Economics class. The lessons and skills I took away from that class, still hold with me today. I dedicate this “Chew This!” column to my Home Economics teacher, Nancy. Thank you Nancy for inspiring me, and continuing to inspire others.

These peanut butter cookies are the perfect, and only, recipe you will ever need for peanut butter cookies. The shortening allows the cookies a deliciously cracker exterior and moist interior. Everytime I make these, people go crazy! Try them below…


Home Economics Peanut Butter Cookies