Peanut Butter Cookies

If you know me at all, then you know I put LOTS and LOTS of peanut butter in Kongs. In fact THE MONSTER even has his own blog. And for once, the humans in the house got a peanut butter treat. Can you believe it?
The hardest part of making them is the amount of time it takes to roll them up into balls.
And then make the design with a fork. I've never made peanut butter cookies, so I was hoping they weren't too, um, well, flat. If you know what I mean.
In the end one lesson was learned. Use two cookie sheets next time, don't crowd them all on one. And make at least two batches - one for the doggie daycare people and one for work too. And save at least 4 to keep at home.
Yum... These are fabulous and I definitely recommend them for all those that aren't allergic to peanut butter.

Peanut Butter Cookies
From the KitchenAid Mixer Instruction Booklet (yes, the recipes are really worth trying!)

1/2 cup peanut butter
1/2 cup margarine or butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups all purpose flour

Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to speed 4 and beat about 1 minute. Stop and scrape bowl.

Turn to stir speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Turn to speed 2 and mix about 30 seconds.

Roll dough into 1 inch ball. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to 1/4 inch thickness.

Bake at 375 degrees for 10 - 12 minutes or until golden brown. Remove from baking sheets immediately and cool on wire racks.