From My Mother’s Kitchen: Peanut Butter Cookies

Growing up we made these cookies 1 to 2 times a month at least. They never lasted long. One of the reasons I so badly wanted a copy of Better Homes and Gardens New Cook Book, 1968 Edition was to get the Peanut Butter Cookie (page 119) recipe back again. As I set out to make a batch – partly a treat for my brother David, I felt the years melt away. It has to have been somewhere between 15 and 20 years since I made these cookies. We quit making them when life got busy, my Dad was on a gluten-free diet and well…none of us were in school anymore.

I had that moment as the first batch came out where I wondered if they would taste the same. Ummm…it was like stepping back 30 years in my life. Crisp, buttery and simple tasting. I had fun even – doing the decorative topping of peanut halves on one of the sheets, something we never did when kids (peanuts were expensive after all!).I hope David loves the cookies although I am sure I have no worries.

Well someone loved the cookies though. Little short n’ stout did!

I did get one laugh while baking. I got 3 dozen cookies. As kids we never got more than 2 dozen. Even though the recipe says 4 dozen. I guess they made tiny cookies back then 😉 Yeah, whatever – they gotta be a respectable size! 😀

Peanut Butter Cookies

Ingredients:

• ½ cup butter (1 stick), room temperature
• ½ cup peanut butter (chunky, not sweetened)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 egg or ¼ cup liquid Egg Beaters©
• ½ tsp pure vanilla extract
• 1¼ cups all-purpose flour
• ¾ tsp baking soda
• ¼ tsp salt
• Extra granulated sugar for rolling

Directions:

Preheat the oven to 375° and line two baking sheets with parchment paper.

In a stand mixer beat the butter and peanut butter till smooth, add in the sugars, beat in. Add the egg and vanilla, beat in.

With the mixer on low add the dry ingredients and beat in.

Use a 1 Tablespoon Disher to make 36 balls, roll the balls in the extra granulated sugar in a bowl. Place 12 on a sheet, using a fork tines to make hatch marks or if feeling fancy press the cookie a bit with the bottom of a small drinking glass, then top with 5 dry roasted peanut halves.

Bake for 10 to 12 minutes, until golden.

Let cool for a couple of minutes, transfer to a cooling rack.

Makes 3 dozen.

~Sarah