Foods | Cooking
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A recipe collection would not be complete without most children's favorite cookie -
Peanut Butter Cookies! These peanut butter cookies will melt in your mouth. The
edges are chewy, the centers are soft, and the tops are crinkly. This is a very easy-to-make and delicious cookie.
I believe this class Peanut Butter Cookie recipe was originally a Betty Crocker cookbook
recipe from the 1950s.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
History: George Washington Carver (1864-1943), an
African-American educator, botanist and scientist from Alabama's
Tuskegee Institute, began to promote the peanut as a replacement for
the cotton crop which had been destroyed by the boil weevil. By
1903, he developed hundreds of uses for peanuts in recipes. In his
1916 Research Bulletin called How to Grow the Peanut and 105 Ways of
Preparing it for Human Consumption, he has a three recipes for
peanut cookies calling for crushed/chopped peanuts as an ingredient.
In 1922, Joseph L. Rosefield began selling a
number of brands of peanut butter in California. These peanut
butters were churned like butter so they were smoother than the
gritty peanut butters of the day. He soon received the first patent
for a shelf-stable peanut butter which would stay fresh for up to a
year because the oil didn't separate from the peanut butter. One of
the first companies to adopt this new process was Swift & Company
for its E.K. Pond peanut butter - renamed Peter Pan in 1928. In
1932, Rosefield had a dispute with Peter Pan and began producing
peanut butter under the Skippy label the following year. Rosefield
created the first crunchy style peanut butter two years later by
adding chopped peanuts into creamy peanut butter at the end of the
It is not until the early 1930s that peanut butter
was listed as an ingredient in cookies. The 1933 edition of
Pillsbury's Balanced Recipes by Mary Ellis Ames, Director of the
Pillsbury Cooking Service, contains a recipe for Peanut Butter
Balls. It instructs the cook to roll the dough into balls and press
them down with the tines of a fork. This practice is still common in
Peanut Butter Cookies Recipe:
Yields: 3 dozen cookies
Prep time: 20 min
Cook time: 12 min
1/2 cup shortening (half butter or margarine), room temperature
1/2 cups granulated
1/2 cup firmly-packed brown sugar
1/2 cup peanut butter (creamy or chunky), room temperature*
1 1/4 cups all-purpose
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
* Do not use old-fashioned style
peanut butter or freshly-ground peanuts.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or use the Silicone Baking Mats to prevent the cookies from sticking.
I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.
In a large bowl, cream butter or margarine, granulated sugar, brown sugar, and peanut
butter until light and fluffy. Stir in egg, flour, baking powder, baking soda, and baking salt.
Using your hands, roll dough by teaspoonfuls into approximately 1-inch small balls; place balls onto the prepared cookie sheets. Flatten into a crisscross
pattern with a fork that has been dipped in water.
Bake 10 to 12 minutes or until light brown. NOTE: Do not over bake as the bottoms of the cookies will burn easily. Remove from
oven and cool on wire cooling racks.
Yields 3 dozen cookies.