Tag Archives: Lunchroom

CPS Lunchroom Peanut Butter Cookies

by Jennifer Wieland
CPS Lunchroom Peanut Butter Cookies

 

 

Ever since I posted the Four Ingredient CPS Lunchroom Butter Cookies last year I have received comments and emails from readers asking if I could please post the CPS Lunchroom Peanut Butter Cookies recipe as well. I have been meaning to do this one for some time now but other things just kept coming up and pushing it further and further back on my to-do list. Yesterday though I was able to finally get them made and photographed so that I could get the recipe up here this weekend.

CPS Lunchroom Peanut Butter Cookies

For those of you outside of the Chicago area you probably aren’t familiar with these. Back in the day though before school lunches were regulated to death and when children were still allowed to enjoy the occasional treat at school the Chicago Public School System offered up cookies for sale in the lunchrooms.

CPS Lunchroom Peanut Butter Cookies

These were a yummy treat and wildly popular with students for decades. Both recipes are simple, basic recipes that come together fast because they were designed just for that to get them done in time to feed all of the kids.

CPS Lunchroom Peanut Butter Cookies

CPS Lunchroom Peanut Butter Cookies
Yields 30
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105 calories
13 g
14 g
5 g
2 g
2 g
23 g
73 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
23g
Yields
30
Amount Per Serving
Calories 105
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 73mg
3%
Total Carbohydrates 13g
4%
Dietary Fiber 0g
2%
Sugars 7g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. salted butter, softened
  2. 1/2 c. creamy peanut butter
  3. 1/2 c. sugar
  4. 1/2 c. light brown sugar
  5. 1/2 tsp. vanilla
  6. 1 egg
  7. 1 1/2 c. all purpose flour
  8. 1 tsp. baking soda
Instructions
  1. Preheat oven to 375° and line two baking sheets with parchment paper.
  2. Cream together the the butter and peanut butter on medium-high speed. Add in the sugars and vanilla and continue to mix together until light and fluffy. Mix in the egg. In a bowl combine the flour and baking soda and whisk together. Then stir into the wet ingredients until just combined.
  3. Scoop out 1 tbsp. of mix and roll into a ball if necessary. Place on the prepared pans and with a fork press down top to bottom and then again from left to right. Make sure you are only pressing enough to make marks and thin the dough out some. The cookies should be about 1/4" thick. Bake for 10-12 minutes and then cool.
beta
calories
105
fat
5g
protein
2g
carbs
13g
more
My Sweet Sanity http://mysweetsanity.com/

 

 


Four Ingredient CPS Lunchroom Butter Cookies

by Jennifer Wieland
4 Ingredient CPS Lunchroom Butter Cookies

If you grew up in Chicago and attended a CPS school then you are more than likely familiar with the classic CPS lunchroom butter cookies that you used to be able to buy at lunch. These cookies were a favorite of students for years and years. If you didn’t attend a CPS school then maybe you were lucky enough to find a store that sold knockoff versions of the cookies. Either way, these cookies are near and dear to many a people who remember them from their youth.You’ll know the ones I’m talking about because of the distinctive ridges in the cookies.

So if you have had these cookies or you’re just a fan of a good, simple butter cookie then this is the recipe for you! These cookies are such a buttery treat and what makes them even better is that they only require four, yes I said four ingredients to make them. In the world of baking there are few things that are easy to make than these cookies.

4 Ingredient CPS Lunchroom Butter Cookies

Once you mix the four ingredients you will see that you will end up with a drier dough that is almost crumbly.

4 Ingredient CPS Lunchroom Butter Cookies

I used a 1 oz. scoop for my dough balls which is larger than your average cookie scoop. You can use a tablespoon to scoop the dough and then roll it into a ball. You follow that up with the classic finger press to flatten that gives this cookie its distinctive ridges.

4 Ingredient CPS Lunchroom Butter Cookies

Don’t press down too hard or too far otherwise you will end up with edges that are overdone. You want their to be about 1/4″ thickness on the edges. That way the edges are just turning a light, golden brown when the cookies are done.

4 Ingredient CPS Lunchroom Butter Cookies

4 Ingredient CPS Lunchroom Butter Cookies
Yields 18
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Print
165 calories
16 g
27 g
10 g
2 g
6 g
33 g
90 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
33g
Yields
18
Amount Per Serving
Calories 165
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 27mg
9%
Sodium 90mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
2%
Sugars 6g
Protein 2g
Vitamin A
6%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. salted butter, softened
  2. 1/2 c. sugar
  3. 1 tbsp. vanilla extract
  4. 2 c. all-purpose flour
Instructions
  1. Preheat oven to 375° and line two baking sheets with parchment paper or silicone liners.
  2. Add the butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy. Scrape down the sides of the bowl and stir in the vanilla. In three batches stir in the flour and mix just until combined. Scoop out the dough with a 1 oz. scoop or use a tablespoon to scoop the dough. Roll into balls quickly as the more you handle the dough the more the butter melts. Place on the prepared baking sheets and using your three middle fingers press the dough down so that the edges are about 1/4" thick. Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown. Let the cookies cool on the pans for 5minutes and then move to a wire rack to finish cooling.
Notes
  1. There is a lot of butter in these cookies the more you handle the dough the more it melts. That is why I prefer to use a scoop over rolling. If that's not an option for you just do a very quick roll of the dough in your hands.
beta
calories
165
fat
10g
protein
2g
carbs
16g
more
My Sweet Sanity http://mysweetsanity.com/

I bet if you remember these from your Chicago Public School days then you also remember the Lunchroom Peanut Butter Cookies as well. Make sure to grab that recipe too!

CPS Lunchroom Peanut Butter Cookies

These cookies are simple to make but are definitely a rich treat meant to share with others. Do you have any childhood treats that you miss?

Some of my favorite products to use to make these cookies are:

  • Member's Mark
    This standard-sized 13" x 18 x 1" natural aluminum sheet pan is a staple for any baker's kitchen. Commercial-grade aluminum provides for even heat distribution-no hot spots! Versatile pan great for any baking.
    $10.78  from Sam's Club
  • REYNOLDS CONSUMER PRODUCTS
    Cookie Baking Sheets.Each sheet can be used for multiple batches. Great for all your baking needs, from cookies and cakes to chicken and vegetables.
    $3.99  from Kmart

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