Dear Reader-
Some days you just need to bake cookies.
Today was one of those days and the cookie of choice was one of nostalgia.
I grabbed my mom and grandma’s old cookbook and flipped the pages to the most used recipe in the book…
I have made this peanut butter cookie recipe (with a few minor adaptations) ever since I was a little girl.
It was the first cookie recipe I ever mastered and they quickly became my specialty.
First up you take an egg and put it in a mixing bowl… (Psst… I always prefer to crack mine and discard the shell prior to placing it in the bowl 😉 )
Add a stick of butter (1/2 Cup)
Adaptation #1: I use butter instead of shortening…
1/2 Cup of Peanut Butter
Adaptation #2: I never ever measured peanut butter for this recipe… ever. I have always eyeballed it.
1/2 Cup Sugar
1/2 Cup Brown Sugar
Cream together the sugars, butter, egg and peanut butter.
Add 1 1/4 Cup Flour
New Adaption #3: I used Whole Wheat White Flour to add fiber.
1/4 Teaspoon Salt
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Mix until dough forms and pulls away from the side of the bowl.
Adaptation #4: The recipe calls for a 3 hour wait in the fridge…
I on the other hand think life is short so I go forward without chilling the dough.
Scoop into 1/2 inch balls onto a lined cookie sheet.
You know me, I am all about my silpat mats.
Use a fork to make a criss-cross pattern on top of each cookie.
Bake at 375 degrees* for 10-15 minutes.
Adaptation #5: I find they bake up better at 350 degrees.
Serve up a plate of childhood with a tall glass of milk (we do have bones to grow around here after all 😉 ).
My official taste tester definitely approves 😉
Nom!
Easy Peanut Butter Cookies
Ingredients
- 1 Egg
- 1/2 Cup Butter
- 1/2 Cup Peanut Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 1/4 Cup Whole Wheat White Flour
- 1/4 Teaspoon Salt
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
Instructions
- Preheat oven to 350 degrees
- Cream sugars, egg, butter and peanut butter together with electric mixer.
- Add in remaining ingredients and mix well until dough forms and pulls away from the sides of the bowl.
- Scoop into 1/2 inch balls and bake on a lined cookie sheet for 10-15 minutes.
Disclosure: Affiliate links were used in this post and there are very few cookies left in the kitchen.
Penny Rehder says
Yummy!! I think I gained a couple of pounds just looking at the photos 😉 And I own that cookbook too! If that recipe will heal bones, make truck loads for Miss Addy! Get well Baby Girl!
Cranberry Morning says
Do I need to unwrap that stick of butter before putting it in the bowl? 😉
Great recipe. I’ve used it a lot…I have that cookbook! Seeing the smile on that little face is reason enough to bake another batch – the grandkids are coming out this weekend! 🙂
Melaney says
Can I use the same amount of all-purpose flour instead of the wheat? Also, by using butter does it turn out less crispy than using shortening or is there no difference except great flavor from the butter!
Thanks
Gabby says
I just made these and they were really good! I used half and half homemade oat flour and whole wheat flour and a flax egg (1 tbls. ground flaxseed + 3 tbls. water) which made them vegan as well!