If you love peanut butter, it can become its own food group! Enjoy it creamy or chunky straight out of its jar. Or add it to smoothies, snacks, sandwiches, or Asian stir-fries.
One of the first recipes I recall Mom teaching my sister and me to make was peanut butter cookies. She was teaching us basic techniques of measuring ingredients and, in particular, how to cream ingredients together. For our little arms, I remember thinking we would never get the butter and sugars smooth. Of course, in our rush, we had forgotten to bring the butter to room temperature. Yup, she taught us a good lesson in planning and preparation.
Back in college, I then worked up a Super Simple shortcut. It’s still great today for folks who don’t bake enough to keep the standard ingredients around their kitchens or have tiny kitchens, as in college apartments.
Do remember to bring your butter to room temperature first! And if peanut butter is not your “thing,” you can also do this with almond butter or any other… but this is Peanut Butter Lovers Day.
Super Simple Peanut Butter Cookies
¼ c butter, softened to room temp
½ c packed brown sugar
1 large or ex-lg egg
12‑oz jar peanut butter (chunky or creamy)
1 vanilla or yellow cake mix
Combine ingredients in order given, blending completely after each addition. Shape into 1″ balls. Place on ungreased cookie sheet. Flatten with a fork in a crisscross pattern. Bake 8‑10 min at 350°F. Makes 4-5 dozen cookies.
