Looking for a specific recipe? Search here:

Friday, October 12, 2012

Peanut Butter Cookies

I don’t  bake many cookies throughout the summer months since there's such a variety of things to bake using seasonal fruit and vegetables.

I woke up one morning last week with Peanut Butter Cookies on my mind.

I think it had something to do with the cooler weather and the warm feeling that comes with removing a sheet of freshly baked fragrant cookies from the oven. It could also be that this was the time of year I baked cookies that made their way into school lunches.

It also brings memories of a very special time when the kids were quite young. At the end of the day  I would set out four differently coloured plastic glasses brimming with cold milk on four paper napkins and a home made cookie or two on the side for their pre-bedtime snack. Each had their favourite coloured glass and woe to the one who would “accidentally” take the glass that belonged to someone else.

As enjoyable as milk and cookies was for the kids I enjoyed the feeling that they would all soon be tucked into bed for the night.

This recipe for Peanut Butter Cookies has been the winner for more years than I can remember. I don’t recall where the recipe came from but these cookies taste exceptionally good and are really easy to make. Whenever someone tastes them for the first time I find myself sharing the recipe once again.

I am now taking the opportunity to go public with this recipe for those who have not come across it in their cookie recipe adventures.  It’s definitely too good to keep to myself!

Peanut Butter Cookies
1/2 cup butter or shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup peanut butter
1 teaspoon vanilla
  1. Sift flour, baking soda and salt into a bowl, set aside.
  2. In another bowl beat shortening or butter until fluffy then add sugars, vanilla and peanut butter until well blended.
  3. With a wooden spoon mix dry ingredients into wet ingredients until completely blended.
  4. Roll dough into small balls , place on ungreased or parchment lined cookie sheets and with a fork flatten the dough.
  5. Bake in preheated 375 degree F. oven for 12 to 15 minutes.
  6. Cool cookies on rack.
  7. Makes 20 to 24 cookies depending on size. 

Notes, Tips and Suggestions
  • Either butter or shortening can be used in these cookies but shortening will give a crisper texture.
  • Chunky peanut butter can be substituted for smooth.
  • A handful of chocolate chips make a great addition.
  • Cookies can be made in various sizes just keep an eye on smaller ones as baking time will be less. 
  • Eating a few of these cookies accompanied by a cold glass of milk just might bring back some sweet childhood memories.

 Need a bigger cookie jar...


  1. I remember those times very well. The cookie fairy seemed to grace us quite often. Question: what tip can you give to get consistent cookies in shape and size?

    1. Cookie recipes that have the same consistency of dough as these Peanut Butter Cookies are easier to regulate the size as it will depend on the size of ball you make. Make the balls as close to the same size as possible. Remember that the size of home made cookies will not be as uniform as store bought, machine made.
      For softer dough drop cookies I use a small ice cream scoop which helps regulate the size and shape of the cookie.
      And that's just about the way the cookie crumbles:)