Recipes for National Peanut Butter Cookie Day! | Events
Since the 1890s, peanut butter has been a mainstay in the American home kitchen. George Washington Carver, the man who first created peanut butter, actually published the first known peanut butter cookie recipe, which used chunks of peanuts mixed into the cookie dough.
Some folks prefer a crispy cookie, while some prefer a chewy cookie. We thought we'd share one of each for you to enjoy to celebrate this delicious food holiday.
First, the chewy version:
MamaSteph’s Favorite Peanut Butter Cookies
(adapted from the Magnolia Bakery Cookbook)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (one stick)
1 cup peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips or white chocolate chips
For rolling: 1 tablespoon sugar, regular or superfine, plus more as needed
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips. Place the sugar, for rolling dough balls in, in a small bowl. Drop by rounded teaspoonfuls (or use a medium cookie scoop) into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I often use the back of a small offset spatula to keep it smooth on top instead), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
And here's a more crisp version:
Justin’s Chewy White Chocolate Peanut Butter Cookies
1/2 cup butter
1/2 cup white chocolate peanut butter (the absolute best, in my opinion, is available from Nutty’s Peanut Butter in Grand Saline, Texas. They ship! Trust me, you want to try it. My other favorite flavor from Nutty’s is butterscotch. It’s just incredible!)
1/2 cup granulated sugar
1/2 cup brown sugar, tightly packed
1/2 tsp. vanilla
1 1/4 cup plain flour
3/4 tsp. soda
1/4 tsp. salt
Thoroughly cream butter, peanut butter, sugars, eggs, and vanilla. Sift together dry ingredients; blend into butter mixture. Shape into one inch balls; roll in granulated sugar. Place two inches apart on ungreased cookie sheet. Use a fork to make crisscross marks on each cookie. Bake at 375 degrees for 9-12 minutes. Cool slightly on cookie sheet, about two minutes, and then transfer to cooling rack. Makes about four dozen.
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