Peanut Butter Cookies

4 dozen cookies servings Prep: 15 m Cook: 12 m Total: 40 m Beginner
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Peanut Butter Cookies
The author’s granddaughter, Veronica Lange Bourque shares her memory of the time as a student in Mrs. Drott’s 8th grade Home-Economics class. Mrs. Drott allowed each student to choose one of their favorite recipes to be prepared and shared with the class. Each dish was then anonymously voted on by the student. Thanks to her Me Maw’s recipe, Veronica won the dessert category. Fun Fact: Back in the day this recipe was said to cost 53 cents per dozen to make.

Ingredients

4 dozen cookies servings
  • 1-1/2 cup sifted all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup creamy peanut butter
  • 1/2 cup (1 stick) room temp margarine
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg

Step-by-Step Instructions

  1. Preheat oven to 350°F and lightly grease cookie sheets
  2. On a piece of wax paper; mix together flour, baking soda and baking powder
  3. In large bowl; beat together peanut butter, margarine, sugars and vanilla; until light and fluffy
  4. Beat in egg until smooth; add flour mixture and stir until blended
  5. Roll pieces of dough into walnut size balls - approximately one inch
  6. Place 2 inches apart on cookie sheet and flatten with fork to make crisscross pattern. Parchment works great on cookie sheet
  7. Bake in preheated moderate oven for 10-12 minutes or until lightly browned
  8. Let stand on sheets 5 minutes then remove cookies to rack to cool

Common Problems and Solutions

Q: Why are my cookies too dry or crumbly?

A: Make sure your margarine (or butter) is at room temperature and that you beat the peanut butter mixture until light and fluffy. Don't overbake—remove them when they're just lightly browned as they'll continue cooking on the hot pan.

Q: Can I skip the crisscross fork pattern?

A: The fork pattern isn't just decorative—it helps flatten the cookies so they bake evenly. Without flattening, the centers may stay undercooked while the edges burn.

Tips and Techniques

Use parchment paper on your cookie sheets for easy cleanup and to prevent sticking. Let the cookies cool on the baking sheet for 5 minutes before moving them—they’re fragile when hot and will firm up as they cool.

Ingredient Substitutions

  • margarine: unsalted butter
  • creamy peanut butter: crunchy peanut butter
  • light brown sugar: dark brown sugar

Equipment Needed

  • cookie sheets or baking sheets
  • parchment paper (optional but recommended)
  • mixing bowls
  • electric mixer or wooden spoon
  • fork for crisscross pattern
  • wire cooling rack

Historical Context

Classic peanut butter cookies with the signature fork crisscross pattern have been a Southern staple since peanut butter became widely available in the early 1900s. The fork marks help identify them and ensure even baking.