CPS (Chicago Public School) peanut butter cookies
Prep: 20 minutes
Chill: 4 hours
Bake: 12-15 minutes
Makes: about 30 cookies
Developed by Amy Bizzarri from traditional recipes.The CPS cookie’s peanut butter cousin sometimes made an appearance in cafeterias across the city, much to the delight of students.
1 stick (1/2 cup) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 Heat oven to 375 degrees. Cream butter, peanut butter and sugars together with an electric mixer on medium speed until fluffy, 5 minutes. Mix in salt and vanilla. Mix in the egg. Reduce to low speed; add flour and baking soda. Mix until well combined.
2 Roll dough into a 12-inch log; wrap with plastic wrap. Chill, at least 4 hours.
3 Cut log into 1/4-inch slices; use 3 fingers to gently press the cookies down onto ungreased cookie sheets. Bake, 12-15 minutes.
You couldn’t get cookies at my elementary school in Springfield MO. But they did serve this sloppy joe like stuff that they dumped on mashed potatoes. It was hella good!
They are very good and buttery.
That reminds me I haven’t gotten my annual tin of Royal Dansk, the rancid butter cookies of choice.