I’m sorry to have to tell you this, but National Peanut Butter Cookie Day was on the 12th. I just found out myself! So, we’re making up for it at Kathey Jo’s Kitchen by celebrating a few days late. Today is not the best day to have a nut allergy, but for those of us who can partake, we should do so with gusto. The biggest promoter of peanuts in the United States was George Washington Carver. He first published a book with over 100 recipes using peanuts in 1918. Today at Kathey Jo’s Kitchen, we’ll be celebrating the cookie version. How do you like your peanut butter cookies? Let your friends know in the comments below!
Classic Peanut Butter Cookies
- 1 cup unsalted butter
- 1 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture.
- Put dough in refrigerator for 1 hour.
- Roll dough into 1-inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.
- Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Three Ingredient Peanut Butter Cookies
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
- Preheat your oven to 350F and line a large cookie sheet with parchment paper.
- In a large bowl, stir all three ingredients together until smooth.
- Scoop out 2 tablespoons of cookie dough and roll into a smooth ball.
- Place pre-rolled cookies on your cookie sheet about one inch apart.
- Press down with the back of a fork and then press again from the opposite direction to form the crisscross pattern.
- Bake for 15-20 minutes. Remove from the oven and let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
- Store in an airtight container for up to 3 days.