Cookbook:Peanut Butter Cookies

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Peanut Butter Cookies are one of the most popular kinds of cookies.

Ingredients

Peanut butter cookies from the alternate recipe, made with chunky peanut butter.

• 1/2 cup of peanut butter
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1/2 cup of butter or margarine, melted
• 1 egg
• 1/2 teaspoon of vanilla
• 1 1/4 cup of all-purpose flour
• 1/4 teaspoon of salt
• 3/4 teaspoon of baking soda

Procedure

1. Start by preheating oven to 375° F.
2. Cream together sugars, melted butter, egg, and vanilla until creamy and smooth. If you're low on brown sugar, seek tip section below.
3. Combine flour, salt, and baking soda in the mixture from step 2.
4. After mixture is complete, flatten small pieces into cookie shapes with a fork and place on ungreased cooking pan at least 2 inches apart.
5. Bake in oven for 8-10 minutes, or until golden brown.
6. Pull out of oven and allow to cool.

Notes, tips and variations

• If low on brown sugar, combine white sugar and 1 tablespoon of molasses together.
• To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar.
• Smooth peanut butter works much better than chunky.
• To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a crisscross pattern.
• For the alternate recipe (see below), you can use peanut oil instead of vegetable oil.

Alternate Recipe

In the process of being flattened by fork.

This recipe has no egg or baking soda, and uses vegetable oil instead of butter / margerine; it adds honey.

Ingredients:

• 1/2 cup peanut butter
• 1/4 cup honey
• 1/4 teaspoon salt
• 1/4 cup vegetable oil (see tip above)
• 1/4 cup brown sugar (or white sugar and molasses, as above)
• 1 teaspoon vanilla
• 1 1/4 cup whole wheat pastry flour (other flours likely work fine)

Procedure:

1. Preheat oven to 375ºF
2. Cream all ingredients except flour together.
3. Add flour and mix sparingly (should be dry enough to form into balls by hand without sticking).
4. Form into walnut-sized balls and place on ungreased cookie sheet.
5. Flatten with fork (see tip above).
6. Bake for about 8-10 minutes.

A double recipe makes about seventy 1 1/2" cookies.