Peanut Butter Cookies & Chocolate Crackled Cookies

Two more batches of cookies out of the way and I am becoming more excited for Christmas as the weeks go by. Only two more weeks of this college semester and then I can enjoy the holidays a little more. I am so excited to give out the gifts I have been hoarding and to assemble these beautiful cookie boxes.

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1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup packed light brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla extract

1 1/4 cup all-purpose flour

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Preheat oven to 375 degrees F. Cream together the peanut butter and butter on medium speed for about 30 seconds. Mix in the sugar, brown sugar, baking soda, and baking powder.

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Scrape the sides of the bowl and beat in egg and vanilla extract until combined.

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Slowly add in the flour and mix until completely mixed in. Cover and chill dough for 30 minutes.

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Shape dough into 1-inch balls (or use a cookie scoop like I did) and roll in a dish of white sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten with a fork to create the crisscross pattern on top.

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Bake for 7 to 9 minutes or until golden brown on the bottom. Allow to cool before storing.

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1 1/4 cups firmly packed light brown sugar

1 cup vegetable shortening

1 tsp vanilla extract

2 eggs

2 cups all-purpose flour

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking soda

2/3 cup miniature semi-sweet chocolate chips

1/3 cup white sugar

1/2 cup powdered sugar

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Preheat oven to 375 degrees F. Cream brown sugar, shortening, and vanilla extract together in a large bowl. Add eggs; beat until fluffy.

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In a separate small bowl, combine flour, cocoa powder, salt, and baking soda. Slowly mix flour mixture into shortening mixture just until blended. Stir in chocolate chips. Cover and chill for 3 hours.

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Scoop dough into 1 1/4-inch balls. Coat each dough ball in white sugar and then powdered sugar to completely coat. Place cookies 2 inches apart on an ungreased cookie sheet.

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Bake 8 to 10 minutes. Allow to cool on cookie sheet for 2 minutes before moving to wire rack to cool completely.

I had made the peanut butter cookies before and so I knew they would turn out great. However I had never made the chocolate crackled cookies. I was very excited to try them out. As I put the batter together, I found it to be smooth and come together nicely. I’m really enjoying all of this baking. It is a great stress reliever for me.

Enjoy.

Recipes found in the Better Homes and Gardens Cookbook and on the Crisco website.

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