My old handwritten journal that used to have strawberries on the cover has two peanut butter cookie recipes. The first I have made more frequently and the second is a slightly healthier version made with some honey and whole wheat flour and natural peanut butter.
IRRESISTIBLE PEANUT BUTTER COOKIES
- 3/4 cup creamy peanut butter (203 grams)
- 1/2 cup vegetable shortening (92 grams)
- 1 1/4 cups brown sugar, firmly packed (266 grams)
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
Preheat oven to 375° F.
Combine peanut butter, shortening, sugar, milk, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until well blended. Add egg and beat just until incorporated. Combine flour, salt, and baking soda. Add to creamed peanut butter mixture and beat on low speed just until blended.
Drop by heaping teaspoonfuls two inches apart on an ungreased baking sheet. Flatten slightly in crisscross with the tines of a fork dipped in sugar. Bake at 375° F. for 7 – 8 minutes or until set and beginning to brown. Be careful to not overbake. Cool a couple minutes on the baking sheet and then remove cookies to a cooling rack.
Yields about 3 dozen cookies.
PEANUT BUTTER COOKIES “HEALTHIER” VERSION
- 1 cup natural or homemade peanut butter (270 grams)
- 1/2 cup butter, softened (65-70°)
- 1/2 cup honey (168 grams)
- 1/2 cup brown sugar, firmly packed (106 grams)
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 10 tablespoons whole wheat flour (1/2 cup + 2 tablespoons)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chopped peanuts
Preheat oven to 350° F.
With an electric mixer, beat together peanut butter, butter, and honey. Mix in brown sugar, then add egg and vanilla and mix well.
Stir together the flours, baking soda, salt in a separate bowl. Add to peanut butter mixture and stir until combined.
With lightly floured hands or using a cookie scoop, roll dough into 1-inch balls. Place dough two inches apart on a baking sheet. Flatten cookies with the tines of a fork dipped in sugar. Sprinkle chopped peanuts on top. Bake at 350° F. until tops are golden, about 7 or 8 minutes. Do not overbake. Transfer cookies to a cooling rack.
Yields about 5 dozen cookies.