These peanut butter cookies are an old family recipe! They are flaky with a chewy centre yet have crispy edges. They are delicious with a glass of milk, or with ice cream for a homemade ice cream sandwich. No matter how you enjoy them, they will be a favorite! We have been making them for several years now and enjoy them without peanut butter!!
When we found out my daughter had a peanut allergy, I was so relieved when I found a peanut butter substitute that tasted pretty close to the real thing! I have substituted the peanut butter in this recipe with pea butter (made from peas and tastes great when baked with) as well as wow butter (made from soy) because we found sunflower seed butter turns cookies green after baking and my family simply did not care much for the flavor, though sunflower seed butter (sunbutter) works and tastes great in no-bake cookies! You can also use almond butter or any nut or seed butter you love! These cookies are quite versatile in what you use for the nut or seed butter!
Even though peanut butter was first developed in 1890, peanut butter was not added to cookies until after 1897 when it was said that peanut butter could be used as a shortening and replace butter or lard in recipes. The first rolled peanut butter cookie was printed in Mrs. Rorer’s New Cook Book in 1902. Adding crushed or finely chopped peanuts to cookies began to gain popularity in 1925 as a way for people to consume more peanuts since there was an increase of peanut crops at that time. In 1933, the rolled peanut butter cookie was slightly flattened with the tines of a fork, much as we know the peanut butter cookie to be today.
Let’s get started!
Combine butter with granulated sugar. Add nut/seed butter and brown sugar.
Mix until creamy smooth. Add egg and vanilla and stir well.
Add flour and baking soda. Stir well.
Dough will be rather stiff and hard to mix.
Roll into balls. I use a cookie scoop. Flatten with the tines of a fork that has been dipped in sugar.
Place 2″ apart on cookie sheet. They do spread a little.
Bake until lightly golden, about 6 to 8 minutes.
These cookies are amazingly wonderful warm from the oven and great later once cooled with a glass of milk or cup of coffee! They make a great dessert, and a yummy lunch time snack and goes great with milkshakes and even smoothies!!
Peanut Butter Cookies
2/3 cup peanut butter – or nut/seed butter of choice – we use Wow Butter
1/2 cup butter
2/3 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1-1/4 cups flour
1/2 tsp baking soda
Roll into balls press with sugared fork to 1/2” thick
Combine butter and granulated sugar together. Add peanut butter and brown sugar. Mix well. Add egg and vanilla and beat until well mixed. Add flour and baking soda. Stir well. Scoop or roll into balls. Place on a cookie sheet. Dip fork in sugar and lightly press into cookie. Bake at 350F for 6 to 8 min or until golden brown.
If you do not want to bake them all and would rather save a few for another time, they can be easily frozen! These cookies freeze really well. I always cook half and freeze half so whenever we want cookies, we can easily take them out the freezer, place on a cookie sheet and bake as usual.
Roll into balls or scoop onto parchment paper, dip fork in sugar and press into cookies. Place in freezer for several hours or overnight. Once frozen, remove from parchment paper and place in freezer bags or in a freezer safe container. To bake: place on cookie sheet from freezer (no need to thaw), bake at 350F for 6 to 8 minutes.
enjoy from Our City Homestead to yours