Peanut Butter Cookies

  • Yield : 1
  • Servings : 4 dozen
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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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.


  • 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 1

Preheat oven to 350 and lightly grease cookie sheets

Step 2

On a piece of wax paper; mix together flour, baking soda and baking powder

Step 3

In large bowl; beat together peanut butter, margarine, sugars and vanilla; until light and fluff

Step 4

Beat in egg until smooth; add flour and stir mixture until blended

Step 5

Roll pieces of dough into walnut size balls - approximately one inch.

Step 6

Place 2 inches apart on cookie sheet and flatten with fork to make crisscross pattern, Parchment works great on cookie sheet

Step 7

Bake in preheated moderate oven for 10-12 minutes or until lightly browned

Step 8

Let stand on sheets 5 minutes then remove cookies to rack to cool

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