Tuesday, February 28, 2012
Our choir is heading to Rome later this year to sing for the Holy Father. It's one of those opportunities that arises "once in a lifetime", but in my case it's I suppose it's twice in a lifetime! My senior year of high school, the choir made a trip to Italy for the same reason. Sadly, I could not go on the trip that year...and I can't go on the trip this year either! So that's not one, but TWO missed chances to sing for the Pope! Oh well. Here's hoping that there will be a third chance to go sometime in the future :)
To help defray some of the expenses, we held a bake sale a few weekends back. I decided to offer giant version of our favorites for the cause. I made some big chocolate chip cookies, giant Valentine sprinkled rice crispy treats, and these peanut butter cookies. Everything was individually wrapped and priced at $1.00. I thought the chocolate chip cookies would be the first to go, but it was these guys that were flying off the table!
Bakery Style Peanut Butter Cookies
Adapted from Favorite Brand Name All-New Bake Sale Cookbook
Yield: 18 five-inch cookies
1 cup butter, softened
1 1/2 cups sugar
2/3 cup creamy peanut butter
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
18 peanut butter cups
Preheat oven to 350°F.
Cream butter and sugar together until light and fluffy, then blend in peanut butter. Add eggs, one at a time, beating well after each addition. Stir in peanut butter. Stir flour, baking soda, and salt together in a bowl, then add to creamed mixture until blended.
Scoop out 1/4 cup balls of dough onto ungreased baking sheets, leaving plenty of room for spreading (I put 6 cookies on a each 13x18" half sheet pan). Cut each peanut butter cup into 9 pieces and press pieces into cookie dough, flattening slightly. Bake at 350°F for 15-17 minutes, or until edges are light golden brown. Centers will be pale and slightly soft. Allow to cool 1 minute on baking sheet before removing to cool completely.