What I’m Making: Peanut Butter Cookies

I had a helper one day last week, Gannon, my grandson.  He loves to help me bak so I thought we’d make some cookies.

A kind blog reader was weeding out her cookbooks and happily sent some my way.  This was one of them.

I came across this recipe and decided to give it a try…

I’ve tried many Peanut Butter Cookie recipes but have yet to find one that I’ve claimed as “my recipe”.   I’ve had ones I’ve liked but I’ve not found THE RECIPE that I will always go to if I want Peanut Butter Cookies.  I find most Peanut Butter cookies to be dry and I like moist cookies.

This one sounded promising…and different as these were frosted.

In typical Peanut Butter Cookies fashion, the dough was very dense.

The recipe says to roll them into a ball.  I just use a scoop instead.  I think it’s more sanity and much faster.

In THIS SET, I use the 1 Tablespoon size.

I typically push mine down with a fork but this recipe said potato masher.  I gave it a try and ended up going back to a fork.

Just as the kids walked in the door from the bus, the cookies were ready and frosted.  I didn’t get a picture of them.

So you’ll have to settle for a next-day picture.  This was all that was left.

The kids loved them…I liked them too.  I am willing to settle that this can be my  Frosted Peanut Butter Cookie, but I’d really like to find a plain Peanut Butter Cookie recipe that I’d claim as mine…I guess the hunt is still on.

16 thoughts on “What I’m Making: Peanut Butter Cookies”

  1. Living in close proximity to Holmes County Ohio (a next-door county), I can attest to the great food one can find there! Looks like a good cookbook – glad you liked the frosted peanut butter cookies! I haven’t seen a recipe for those before – thanks for sharing!

  2. HONEY PEANUT BUTTER COOKIES. (recipe in handout at the State Fair from Beekeepers Association)

    Beat these 3 together: 1/2 cup butter, 1 cup creamy peanut butter and 1 cup honey
    Beat in 2 eggs
    Add these 5: 1/2 tsp. salt, 1 cup white sugar, 1.5 tsp. soda, 1 tsp. baking powder & 3 & 1/8 cups all purpose flour. Mix well.
    Roll in balls 1” or 1.5” & place on ungreased baking sheet.
    Press crisscross with fork dipped in flour or sugar.
    Bake 350 degrees until light brown on top. My oven takes 10-11 minutes.
    Let stand on baking sheet a minute then transfer to cooling rack.

  3. As the reader above said, I hadn’t seen frosted peanut butter cookie recipe either. They look and sound good. I haven’t made pb cookies in very long time because I don’t think the peanut butter tastes as good as it used to. I may try this recipe.

  4. I have never seen recipe for frosted peanut butter cookies. They sure look good and sound good too! It isn’t the texture of the cookies that I don’t like, but I don’t think the peanut butter is as tasty as it used to be. Somebody told me that a store brand is often better than the well-known brand, but even those aren’t as good to me.

  5. Very cool to see one of the names in this cookbook. Mrs Eli Hershberger was the mother of my next door neighbor. Small world!

  6. They must be really good since not many are left!! My grandsons like the 3 ingredient peanut butter cookies , quick , easy and gone just as fast ! Lol !!

  7. Mix 1 c. peanut butter, 1 c. sugar, 1 egg, and a pinch of salt. Roll into balls; roll in sugar. Flatten with a fork. Bake 325 degrees for 10-12 minutes. Let cool 1 minute on the pan, then turn upside down and cool. Makes 2 dozen cookies. Best I’ve ever eaten and so simple!

    1. These are great. We make them for my son who has celiac as they are gluten free. Also great with mini chocolate chips mixed in. Or skip the flatten with a fork part and push a chocolate kiss in the top when the cookies come out of the oven for a peanut blossom cookie.

  8. Peanut butter is my favorite. I’m going to try the honey recipe. I use my potato masher, but mine has squares so it works really well.

  9. My go-to cookie recipe for when I am in a hurry is: 1 box cake mix , two eggs and a half cup of oil. Just mix the ingredients together,drop on an ungreased cookie sheet, flatten slightly ( I use the rough side of my meat tenderizer ) and bake at 350 for 8-10 minutes. You can vary the mixes and add other ingredients. For instance, I will use a spice cake mix and add raisins and nuts, or a white cake mix, adding maple flavoring and chopped walnuts. For peanut butter cookies I add a whole cup of peanut butter, creamy or chunky. The family loves them. And I always have the ingredients on hand.

  10. This is the best recipe I have ever found but it’s mandatory to use Jiff peanut butter. I’m sure it’s the sugar content.
    Peanut Butter Cookies

    READY IN: 30mins
    YIELD: 24-36 cookies UNITS: US
    INGREDIENTS Nutrition
    1/2 cup unsalted butter (1 stick)
    1 cup packed light brown sugar
    3/4 cup jiffy creamy peanut butter (must be Jiff only)
    1 egg
    1/2 teaspoon vanilla
    1 1/4 cups flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    granulated sugar, to roll dough in
    In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
    Add egg and vanilla, beat well.
    Stir together flour, baking powder, baking soda, and salt.
    Gradually add to peanut butter mixture, beat until well blended.
    Heat oven to 350 F.
    Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
    Place on ungreased cookie sheet.
    With the tines of a fork, flatten ball.
    Flatten again in opposite direction, forming crisscross marks.
    Bake 9 to 10 minutes until light brown and cookie is set.
    Cool slightly, Remove from cookie sheet to wire rack.
    Cool completely.
    Tips: Only use real butter and Jiff Peanut Butter.
    Don’t overcook.

  11. My favorite peanut butter cookie recipe does not use flour. It calls for 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp. vanilla. Mash balls of dough with a fork. Bake. 350°. These are rich and chewy.

  12. Looked like a fun project for two! I’m going to comment on your potato masher. It looks like the one that I have, but I also have another and it looks like a round circle maybe 3-4 inches and has square holes punched into it in a grid. (Not sure how to describe it.) That would make the pressed pattern sort of like if you used your fork one way and then crossed the other without the work. :) Perhaps this is the kind of masher that your recipe writer used. Look for one the next time you are out bargain hunting.

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