Back in junior high, our school had a kitchen on site. There were ladies with hair nets and their job was to serve us a hot lunch everyday. I don’t remember any of the lunches they served, but I do remember the cookies they made and sold every Wednesday! One in particular, stands out in my memory more than any of the rest. It was a chewy, nutty peanut butter cookie that was about the size of a saucer! It’s been quite a while since junior high, but every time a peanut butter cookie would come across my path, I would ask myself, “Is this as good as the ones they made at Fairview?” The answer was inevitably, “No.” So one day I took it upon myself to re-create that delicious peanut butter cookie. There were many false starts, but in the end, I was able to conjure what had fondly been held in my memory.
Peanut Butter Cookies
- 1-1/4 c. sugar
- 1-1/4 c. brown sugar
- 1 c. butter, diced into cubes
- 3 eggs
- 2 t. vanilla
- 1 c. peanut butter
- 2 c. flour
- 1/2 t. baking soda
- 1/4 t. salt
- 1 cup salted peanuts
Pre-heat oven to 300˚F. Line a baking sheet with parchment paper.
- Blend sugars in mixer on low speed. Add the butter and mix to form a grainy paste.
- Add eggs, peanut butter and vanilla. Mix at low speed until just combined.
- In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix on a low speed, until just combined. (Do not over mix.) Add the peanuts and mix for just a few seconds.
- Scoop the cookies onto the baking sheet (I use a medium-size cookie scoop) and place the remainder of the cookie dough in the refrigerator to stay chilled. Bake the cookies for about 21 minutes, until the cookies are just starting to brown. Immediately slide the parchment paper off the sheet, onto a cooling rack.
Note: This option was not part of the original Peanut Butter cookie, but it’s a wonderful twist! Unwrap some mini peanut butter cup candies and place them in the refrigerator. After the cookies have baked for 15 minutes, take the cookies out of the oven and place a chilled peanut butter cup in the center of each. Place back in the oven to bake for 6 more minutes, then remove onto cooling rack. Note: It’s important that the candies be very cold when they go on the cookies, otherwise they will melt too quickly.
To make these cookies along with Cindy, click here.