Peanut Butter Cookies are an old-time favorite in many households, ours included. I wanted to bake the other day and didn’t want 2 1/2 dozen cookies laying around. These were made for my daughter’s family. She doesn’t get much time to bake, so I thought they would like them.
Update: I had my brother over for some ‘honeydos’. Because he helps me from time to time, I like to indulge him also. So I made the some peanut butter cookies.
This recipe is from a cookbook my Aunt have me many years ago. It is my “goto” cookbook. It’s been lovingly used, its spine is broken.
I have changed the recipe up a little, but I love it and have been making it this way for over 30 years.
- 1 ¼ cup unbleached flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ½ cup large chunk peanut butter
- ½ cup (scant) granulated sugar
- ½ cups packed brown sugar
- ½ teaspoon vanilla (generous)
- Sift together flour, soda, and salt.
- Beat butter for 30 seconds or until creamy. (I didn’t have time to bring butter to room temperature but this didn’t matter).
- Add peanut butter and sugars and beat till fluffy.
- Add egg and vanilla.
- Add sifted dry ingredients to beaten mixture; beat till well combined.
- Using a small ice cream/cookie dough scoop dough and shape into a round ball (less than an inch round).
- Roll ball in a bowl of sugar.
- Place on a parchment lined cookie sheet about 2 inches apart. Crisscross each cookie with the tines of a fork, sugaring fork each time to prevent sticking.
- Bake at 375 ° about 10 minutes.
- Cool before removing to a wire rack. Makes 48 to 60 depending on the size of the scoop.