I think peanut butter cookies are one of my favorite, if not my favorite-of-all-time cookie. I know some of you are nodding in agreement.
I have made all kinds of peanut butter cookies. Deluxe with pb chips, or made into sandwiches with creamy filling or thumbprints with a puddle of jam in the middle.
But here I wanted to give you my go-to recipe for basic, old fashioned peanut butter cookies. Not the ones on the Crisco package. Because we are staying away from hydrogenated shortening of any kind, aren’t we? Yes, (you nodding here) we are.
But first a couple of things you need to know. You should not use natural peanut butter made with just peanuts and salt. It is too runny. Unless you have found a recipe adapted to that kind of pb. I haven’t.
Have some salted peanuts on hand. I grind them up to put in the cookies.
You can add a tablespoon of molasses for an old fashioned flavor. But it’s not in the recipe. (But if you are feeling a little daring, a wee bit sassy, add away.) I know someone who says their grandmas secret ingredient was crushed corn flakes! But I haven’t tried it yet.
Be sure to have a fork as well as a shallow bowl or plate with some white sugar in it for dipping the fork and pressing the cookies.
See recipe below.
Serve with a tall glass of cold ‘good’ milk.
(good: raw, or unhomogenized grass fed cow milk. Or goat I suppose.)
Old Fashioned Peanut Butter Cookies
- Yield: 3 doz.
Here is my go to recipe for simple melt in your mouth peanut butter cookies.
- 2 cubes butter
- 1 cup peanut butter see above
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 `eggs
- 2 1/2 cups flour, all purpose
- 1 cup salted peanuts ground up.
- First, preheat the oven to 350 degrees.
- In a standing mixer or by hand, blend the butter, peanut butter, sugars and vanilla. Blend about 2 minutes.
- Add the eggs and peanuts. Blend some more.
- Whisk all the dry ingredients together in a bowl and add to the peanut mixture. Make sure there are no unmixed flour or butter bits.
- Drop about walnut sized balls of cookie dough onto a parchment lined baking sheet. Dipping a fork in sugar, press down on the cookies once of twice, going one way, re-dip as often as needed and then press cookies going the other way to make criss-cross cookie design.
- Bake about 12 minutes, rotating the pans about half way through the time. (back of the oven is hotter than front, unless you have a convection oven). Cool on a rack.