In the peanut butter cookie vein: Looking for a sandy textured, melt in mouth PB Cookie . .

M

mistral

Well-known member
I am not normally a PB cookie fan; all too often they are too sweet and I don't like the texture.

I am looking for a very sandy, crumbly type PB cookie that isn't too sweet. . .Any recommendations?

 
Marilyn, I went absolutely hysterical laughing at your post....you made my day......

 
These both sound like what I am looking for, and the second sounds especially easy, Thank You! (nt)

 
Gay, Gay, Gay, you've done it again, thank you so much for this blog. I spent over an hour

there looking at recipes. Lots of good ones which I'll soon be trying.

 
Pat, You are very welcome.....could not agree more about looking and wanting to make recipes from

the blog....

 
To Die For PB Cookie

This was cut down from an institutional kitchen recipe, hence the weird salt measurement. They're REALLY good

GS Peanutbutter Cookies

1 egg
1/6 tsp salt
1/2 tsp baking soda
2 1/3 c flour
1/2 tsp vanilla
2/3 c.brown sugar
1 2/3 c white sugar
1 2/3 c peanutbetter
1 1/3 c shortening

Cream together shortening and sugars, add peanut butter and mix.
Add egg and dry ingredients and mix.
Refrigerate for at least 2 hours.
Preheat oven to 375.
Roll dough out into walnut-sized balls. Place on baking sheet and press down with fork tines.
Bake 10-12 minutes.
Cool on baking sheet for 5 minutes before removing individual calling to cooling rack.

 
I have been searching for YEARS for my elementary school cafeteria PB cookie

All I remember was it was flat & rectangular with rounded edges and beat out my mother's Every Single Time.

I'm thinking now it must have been a prepared dough that was presliced and frozen because they were very consistent. Very peanut-buttery and sweet with a few solid peanuts embedded.

Man, that was just a flashback.

I'll bet schools aren't even allowed to serve peanut butter cookies anymore.

 
The most likely do NOT serve PB cookies--the fat content is too hight!. . .

Our kitchen used to bake pre-formed frozen choc chip cookies. When the food changes came in (remember Michelle Obama?), we had to stop selling them and had to wait nearly a year for the cookie to re-formulated to comply with dietary requirements.

The new ones tasted fine, just like the old ones, gooey in the center when not overcooked. You know what they did to make them com? They made them smaller and somewhat thinner!

 
I love bacon crunchies mixed into PB, then spread onto crackers. My family thinks I am nuts! (nt)

 
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