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 😉 )
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 😉
Easy Peanut Butter Cookies
- 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
- 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.