The history of peanut butter cookies.
Peanut butter cookies are distinctly American! First published in a cookbook in 1910, the peanut butter cookie is credited to none other than George Washington Carver! Carver published a cookbook entitled “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption”.
Now, with their distinctive waffle-marks on top – they are the quintessential American after school snack.
It’s important to let the baked cookies rest on the hot pan after coming out of the oven so they won’t fall apart. The peanut butter softens to almost a liquid when it’s warm. Let the cookies cool on the hot pan before lifting them off the the pan so they will hold their shape.
Easy Peanut Butter Cookies
- 1 cup butter unsalted, softened
- 1 cup cream peanut butter
- 1 cup white sugar
- 1 cup brown sugar light or dark – I like using dark brown sugar best for this recipe.
- 3 eggs
- 4 cups self-rising flour
- Preheat oven to 350°F.
- In the mixing bowl of a heavy-duty mixer, or in a large mixing bowl if you're going to make these by hand or with a hand mixer – cream together the butter and the peanut butter. Add the white sugar and the brown sugar and cream again until smooth. Add the eggs and beat again. Add the self-rising flour, two cups at a time and mix until a nice dough has formed.
- I use a cookie scoop to scoop out golfball sized bits of dough. I roll the dough between my hands to form a nice sphere, then I use a fork to make the classic criss-cross pattern on top of the cookies.
- Bake in a 350°F oven for about ten minutes. Upon coming out of the oven, let the cookies rest on the hot pan for about ten minutes. This will help the cookies stay in their shape, as the peanut butter becomes very soft – almost liquid – while warm.