Our favorite cookie in the whole wide world is the Peanut Butter cookie! We’re going to be celebrating National Peanut Butter Cookie Day for sure. Wanna join in?
The history of the peanut butter cookie.
Some form of peanut butter has been around for centuries, but the Peanut Butter Cookie is a newer concept.
In the 14th century the ancient Aztecs roasted peanuts and made a mash which was probably a pretty crunchy-style peanut butter.
Peanut butter cookies have been a classic since the 1900s. President Woodrow Wilson’s wife included them in her famous list of cookie recipes – only she called them Peanut Cookies.
In 1916, George Washington Carver had 3 peanut butter cookie recipes in his research bulletin, “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption.”
(This research was why he was named the Father of Peanut Butter when he was on the cover of Time magazine in 1941, and was called the Peanut Man ever since.)
In 1932 the iconic peanut butter cookie recipe with the criss cross fork marks was printed in the Schenectady Gazette, just in time for July 4th celebrations.
Mothers and grandmothers across North America have been making their peanut butter cookies that way ever since. It’s tradition.
Our favorite peanut butter cookie recipe.
Peanut butter cookies made with butter are tender with a crumbly satisfaction. They take extra loving care in order to turn out perfectly. Maybe that’s why they are so awesome!
Peanut Butter Cookies Made With Butter
- 1/2 c sugar
- 1/2 c packed light brown sugar
- 1/2 c butter room temperature
- 1/2 c peanut butter
- 1 tsp vanilla extract
- 1 egg
- 1 ½ c flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Cream sugars and butter until fluffy.
- Beat in egg and vanilla.
- Stir in peanut butter until mixed.
- Blend in flour, baking soda, baking powder and salt.
- Shape into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours. (See notes.)
- Preheat oven to 350° F
- Drop dough by tablespoonful onto an ungreased cookie sheet. Make the iconic criss cross mark on top by lightly squishing them down with a floured fork.
- Bake for 7 minutes or until set with the edges lightly browning. (If you cook them too long, they will become flat or be hard.)
- Allow them to cool slightly on the cookie sheet. (If you don't they'll crumble to pieces.)
- Then lift onto rack with a cookie spatula to cool completely.
Do you prefer old fashioned peanut butter cookies? Or moist & chewy? Or one of the specialty kind?
We have 5 peanut butter cookie recipes so you can make the kind you like best. This includes the peanut butter blossom cookie and the peanut butter and jelly thumbprint cookie.
We have instructions for a growing number of specialty holiday peanut butter cookies too: spider cookie for Halloween, turkey cookie for Thanksgiving, and Easter or Christmas blossom cookies.
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