Olla-Podrida: Home Run Peanut Butter Cookies

I guess it had probably been 20 years since I last made peanut butter cookies. For whatever reason, I decided that I wanted to make them last Sunday. There was just something about the combination of nutty, sweet, and crunch that appealed to me. I was also watching the baseball game, and peanuts are synonymous with baseball, so that may have had something to do with my interest.

I combined a number of recipes to come up with what I think are the very best peanut butter cookies. I also made the tops a little different than what you have probably seen in the past. One of the reasons that I don't make peanut butter cookies is because I find, first, rolling them into balls to be annoying, and second, making that crisscross with a fork to be absolutely tedious.

About the time I had rolled these into balls, St. Louis Cardinals' manager Mike Matheny astounded fans by bringing in a guy who is the absolute worst pitcher in our bullpen. He's known for giving up home runs, and he did not disappoint us today, giving up a home run on his sixth pitch, causing us to lose the game. In my fury, I grabbed a meat mallet instead of a fork, and bashed every one of these cookies with it. As it turned out, I really liked the look! So, I'm going to call these Home Run Peanut Butter Cookies. The home run was the inspiration, and if you make these, you'll hit a home run with your family.

Home Run Peanut Butter Cookies

1/2 cup butter

1/2 cup Crisco

1 cup creamy peanut butter

1 cup sugar

3/4 cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon butter flavoring

3 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 375°F.

In a large bowl, cream butter, shortening, peanut butter, and sugars until light and fluffy, about 4 minutes. Beat in eggs, one at a time, and then add flavorings. In a separate bowl, combine the flour, baking soda, and salt; add to creamed mixture and mix well.

Shape into balls and place 2” apart on ungreased baking sheets. Mash with a meat mallet as though your life depends upon it. Bake for 15 minutes or until golden. Remove to wire racks to cool.

You can eat them as is, or fill them to make sandwiches. I used Dulce de Leche, Nocciolata, and the following:

FILLING:

1/2 cup creamy peanut butter

3 cups confectioners' sugar

1 teaspoon vanilla extract

5-6 Tablespoons milk

In a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.