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Peanut Butter Cookie Time!

August 5, 2011
Peanut Butter Cookies

Cookies are good – homemade, fresh cookies are even better.  They are just as chewy as you like them, the whole house smells delicious and they are definitely additive and preservative free!  What’s more – this recipe can even be turned into something even healthier with a few changes.  And for the time-constrained: it only takes about 15 minutes to assemble, then 10 to bake – and inbetween you can chill it for hours or even overnight!


  • 1/2 c soft butter
  • 1/2 c peanut butter (I prefer creamy)
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1-1/4 c all-purpose flour
First, put the butter and the peanut butter in a bowl.  Today I used margarine – it works just as well.  Cream the two together with an electric beater or a mixer.  I love my old stand mixer – it was my grandmother-in-law’s, and it has that gorgeous, streamlined 50’s Modernist style…
Mix the peanut butter and the butter

Creaming the butters

When the two butters are all smooth and creamy, add the brown and white sugars as well as the baking soda and the baking powder.  Beat them in well.
Beat in the sugars and the baking aids


Now add the egg and the vanilla, and keep beating.  The mixture will be a little loose, but remember, the flour is yet to come…

Egg and vanilla

Now all you have left is the flour.  Add it in slowly – I usually do it 1/4 cup at a time, dusting the top of the dough as it turns under the blades.  If you add in too much flour at once, the beater may just stir it all up, covering you and the kitchen in a huge cloud of white.

Finally, the flour

When the flour is all incorporated, prepare a sheet of plastic wrap to wrap the dough in.  Scrape out everything from the bowl as well as the mixer’s blades into a heap, and wrap it tightly.  Put the dough in the fridge for a few hours until it gets firm, or just leave it there even overnight and bake them when you can next spare some time.  If you need the dough faster than that, put it in the freezer for about half an hour.

Chill the dough until it gets firm

License to Chill

When the dough has firmed up, it’s time to bake!  Preheat your oven to 375 degrees, and line a cookie sheet with waxed paper.  Form about 1-inch size balls from the dough, and place them on the cookie sheet, leaving about two inches of space between them.  With a fork, make two sets of lines on each cookie in a criss-cross fashion – this will also flatten your balls a little.

Stripe them with a fork

When it’s ready, put them in the oven and bake for about 8-10 minutes.  These cookies bake really fast, so be sure to check on them often – ovens can vary a lot!  Let the cookies cool for at least 10 minutes before you try to remove them from the cookie sheet; fresh out of the oven they are still very soft and fragile.
For a healthier version, substitute 1/2 c of flour for whole wheat; use non-salted, preferably organic peanut butter; and omit the egg.  This way you reduce the amount of saturated fat and sodium, and add heart healthy whole grains.
And of course, cookies are nothing without milk, which supplies calcium, iron and vitamins A and D – now that’s one healthy duo!
Peanut Butter Cookies

Got Milk?

Enjoy your meal snack!

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