There are no Skippy peanut butter brand recipes, but cooks can use its peanut butter when making recipes such as peanut butter cookies and chocolate peanut butter pie. In the 1930s, Skippy peanut butter offered consumers an improved formula for peanut butter that reduced stickiness and lasted longer.
Betty Crocker's peanut butter cookie recipe calls for mixing 1/2 cup each of white sugar, packed brown sugar and creamy peanut butter. Stir in 1/4 cup each of shortening and butter. Mix 1 egg in thoroughly, and stir in 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
Shape the dough into balls about 1 1/4 inches thick, and place on a cookie sheet, leaving 3 inches of space between each. Dip a fork into sugar, and create a crisscross pattern on each cookie. Bake cookies nine to 10 minutes or until golden brown, and cool for five minutes on a wire rack.
The crust for chocolate peanut butter pie combines 25 chocolate sandwich cookies and 4 tablespoons melted butter. Crush cookies into fine crumbs, and pour melted butter on top, using a fork to blend. Press the crumb mixture into the bottom of a pie pan, and bake for five to seven minutes. To make the filling, combine 1 cup creamy peanut butter, 1 package softened cream cheese and 1 1/4 cups powdered sugar. Spoon filling into crust, and top with 1 container of thawed whipped cream topping.