Best 3 Public School Peanut Butter Cookies Recipes
Indulge in a nostalgic treat with these classic Public School Peanut Butter Cookies, reminiscent of childhood memories and school bake sales. These cookies are not only easy to make but also incredibly delicious, with a soft and chewy texture that melts in your mouth. They're perfect for lunchbox snacks, after-school treats, or simply as a comforting indulgence.
This recipe provides two variations: the traditional peanut butter cookies and a special gluten-free version for those with dietary restrictions. The traditional recipe uses basic ingredients like peanut butter, sugar, butter, eggs, and flour, while the gluten-free version substitutes almond flour and rolled oats for a tasty and allergy-friendly alternative.
Each variation includes step-by-step instructions, ensuring success even for novice bakers. The cookies are characterized by their signature crisscross pattern on top, adding a touch of visual appeal. They're best enjoyed fresh from the oven, but they also keep well in an airtight container for a few days.
Whether you're looking for a classic treat to bring back childhood memories or a gluten-free option for special dietary needs, these Public School Peanut Butter Cookies are sure to satisfy your cravings. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey!
SCHOOL CAFETERIA PEANUT BUTTER COOKIES
This is supposedly the recipe for the awesome peanut butter cookies that the East Penn School District cafeterias made from scratch each day when I was in school. With the revamping of the lunch program to promote healthy foods, they discontinued making these cookies sometime in the early 90s. I thought these were the best cookies ever. This makes a lot of cookies. You may need to use your hands near the end of mixing as the dough gets stiff. You can cut this recipe in half, but use 3 eggs.
Provided by Parsley
Categories Drop Cookies
Time 30m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Use a very large mixing bowl and cream together shortening, butter and both sugars.
- Beat in eggs.
- Beat in peanut butter.
- Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
- You may need to use hands as dough gets very stiff.
- Drop them by tbsp on to ungreased cookie sheets.
- Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
- Makes about 100 cookies.
Nutrition Facts : Calories 181.7, Fat 11.1, SaturatedFat 4, Cholesterol 19.1, Sodium 154.3, Carbohydrate 18.6, Fiber 0.7, Sugar 13.2, Protein 3.4
SCHOOL CAFETERIA PEANUT BUTTER COOKIES
The best sublime peanut butter cookies ever! Relive the best part of the school cafeteria without having to go back to school. This large batch is best suited for institutional cooking using a 40 to 60 quart mixer. Dough may be stored in buckets for up to a week, and baked fresh daily.
Provided by SCHETTIGGIRL
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 300
Number Of Ingredients 8
Steps:
- Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
- Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
- Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.
Nutrition Facts : Calories 414 calories, Carbohydrate 46.2 g, Cholesterol 24.8 mg, Fat 23.6 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 270.6 mg, Sugar 28.4 g
CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES
I used to love the butter cookies they sold in my high school cafeteria. I've been looking for the recipe and this comes very close (if my poor old memory serves me right). These might be a little more tender than the CPS butter cookies but they're close enough for me!
Provided by Chicagopm
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar until fluffy.
- Mix in vanilla extract.
- Mix in flour gradually.
- Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
- Flatten cookies with the bottom of a glass dipped in sugar if desired.
- Bake until golden brown (approximately 12-15 minutes.
- Makes about 2 dozen.
Tips:
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- If you don't have a cookie scoop, use two spoons to drop the dough onto the baking sheet.
- To make sure the cookies are evenly baked, rotate the baking sheet halfway through the baking time.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These peanut butter cookies are a classic for a reason. They're easy to make, delicious, and loved by people of all ages. With just a few simple ingredients, you can have a batch of these cookies ready to enjoy in no time. So next time you're craving a sweet treat, give this recipe a try. You won't be disappointed!
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