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August 12, 2010
Irene Saiger

7 comments

Peanut Butter Cookies

On the corner of our apartment building was a candy store.  It was the typical corner store of that period (1950s) with a counter and bar stools where you could order your soda fountain treats.  I would often stop in after school or on the weekend and buy a candy bar.  My all time favorites were Baby Ruth or Chunky, but I also liked anything made with peanut butter.  Butterfingers, Reese’s Peanut Butter Cups, Mary Janes, James Peanut Butter Chews and Abba-Zaba bars.  My parents never ate peanut butter so I have no idea where I developed a taste for it. (although my father did discover peanut butter in his 80s and decided that it was perfectly paired with sliced tomatoes)  Like many foods there are two sides to the peanut butter debate, those who prefer the creamy variety (my daughter) or the crunchy type (me.)  The wonderful thing about eating peanut butter is that with one bite you are transported  right back to your childhood when life was messy, gooey, salty and sweet, just as it should be.

Here is the classic recipe for peanut butter cookies. You can use any variety of peanut butter, I used extra crunchy.

Peanut Butter Cookies

1 1/2 cups Skippy extra crunchy peanut butter

1 stick sweet butter at room temperature

1 cup brown sugar (packed)

1 large egg

1 1/2 cups flour

1 tsp. baking powder

Preheat oven to 350 degrees.

In a bowl sift together baking powder and flour.

In a large bowl, combine and beat sweet butter, sugar, and peanut butter.  Add lightly beaten egg and mix.  Slowly add flour mixture.

Using slightly less than a tablespoon per cookie, roll dough into balls and place on cookie sheet lined with parchment paper. Press down gently to flatten. Then using the tines of a fork make your cross-hatch pattern on top of each cookie.  Cookies should be about 1/2 inch thick.

Bake for about 15 minutes or till golden brown.

Enjoy,
Irene

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7 thoughts on “Peanut Butter Cookies

  1. I have not made PB cookies in forever. Out of curiousity, do you have any idea why we add the crosshatching with a fork??

    • Good morning,

      My understanding is that it started because it keeps this cookie from puffing up in the middle during the baking, which would not result in a crispy cookie. It then became a way to identify a peanut butter cookie.

      Some think it has religious overtones but I am not sure about that.
      Enjoy and Happy Chanukah!!

      Irene

  2. I can’t wait to try this recipe! Crunchy peanut butter for me please.
    Shani

  3. Yum! Are you sure you made enough?
    Love,
    Norm

  4. Yum. Crucial info: do they turn out crunchy or squishy? (I need squishy…)

    • Hi Elin,

      Another example of two camps. I am firmly set in the crispy cookie camp. SO none of the recipes I post will be a mushy cookie.

      You can always bake them for less time and that might work.

      Love,
      irene

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