Peanut Butter Cookies

We love New Year’s day in this house. It’s a hopeful day and it’s always Jared’s birthday. People aren’t usually in a lousy mood even when hung-over from New Year’s Eve. We have a party every year to welcome in the New Year and to celebrate Jared. Last year I posted the important recipes for Hoppin’ John (blackeyed peas for good luck); and collard greens (for wealth).

This year, no need to repost those so I’m going to give you a most delicious peanut butter cookie recipe. Everyone loved them. No peanut allergies in this house.

Peanut Butter Cookies

Oven to 350° when ready to bake


1 cup butter (room softened –not microwave softened)

1 cup sugar

¾ cup packed light brown sugar

2 large eggs (room temp of course)

1 cup creamy or chunky peanut butter (any kind will do – but don’t bother with the expensive stuff – Skippy is great)

3 cups +1 Tbsp organic white flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1/3 cup sugar

Directions: In a mixer combine the butter with the white and brown sugar and beat until smooth. Add the eggs, one at a time, and mix until combined. Add the vanilla and the peanut butter and mix on high until combined.

In a separate bowl whisk together the flour, baking soda, baking powder, and salt.

Add to the wet ingredients and mix on low until combined. Dough will be very heavy. Scrape the dough out of the mix master bowl and form into a huge ball. Then set the ball onto a piece of saran wrap. Wrap up the dough and put it into the refrigerator for a few hours or a few days.

When you’re ready to bake the cookies, heat the oven to 350°. Line a pan with parchment. Roll the peanut butter dough into balls (about 1 Tbsp to 1 ½ Tbsp). Roll the balls into sugar. Put the sugar coated balls onto the parchment lined pan. Press down on each ball with a fork. Then turn the pan and press down with the fork, on each cookie, going in the other direction so that you have a criss-cross pattern. Sometimes you need to get the fork wet so that it doesn’t stick on the dough.

Bake for 11 minutes. Remove from oven and let the cookies sit for a few minutes then remove the cookies from the sheet to a wire rack to cool.

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