My day goes by faster if I have something to look forward to, such as a special treat! During the stay-at-home order, my husband and I really needed a dessert to wrap up the day well.
We had already made homemade banana chocolate chip cookies, chocolate chip zucchini muffins, and ice cream. During a Friday night brainstorming session about what to make next, my husband exclaimed, “I know! My grandma’s peanut butter cookies!”
Peanut butter is one of my favorite foods, so I became just as excited as my husband about our dessert prospects. I got the recipe from my mother-in-law, pulled out a fresh jar of peanut butter from the pantry (because that’s one staple good we will not run out of), and we put on our aprons.
My husband measured out the wet ingredients while I gathered the dry ones. If you have one, use a stand mixer because it’s a pretty thick dough.
If you have kids, here’s where they come in! Grab a ball of dough and rub it in your hands until a ball forms. Spin the ball around and around on a plate of sparkling sugar. Then arrange them on a baking sheet.
Once all the peanut butter balls are formed, take a fork and gently press each cookie: once vertically and once horizontally so you end up with a grid pattern. Don’t push so hard that your fork touches the pan. Apply just enough pressure to flatten the ball to normal cookie thickness.
Patiently wait while your peanut butter cookies bake in the oven. And patiently wait another two minutes before removing them from the pan (or they will crumble).
Take a bite and be transported back in time to your grandmother’s kitchen!
- ½ cup butter
- ½ cup peanut butter
- ½ cup + ¼ cup sugar (keep separate)
- ½ cup brown sugar
- 1 egg
- ½ tsp vanilla extract
- 1¼ cup flour
- ¾ tsp baking soda
- ¼ tsp salt
- Preheat oven to 375°F.
- Cream butter, peanut butter, sugar, brown sugar, egg and vanilla.
- Stir together the dry ingredients and mix them into the wet ingredients.
- Shape into 1 inch balls. Sprinkle ¼ cup of sugar on a plate, then roll each ball in sugar.
- Place balls 2 inches apart on an ungreased baking sheet.
- Crisscross each ball with fork tines, until gently smashed into a cookie shape.
- Bake at 375°F for 10-12 minutes.
- Let cool on the pan for 2 minute before removing.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving:Calories: 184Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 198mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 3g