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One of my favorite treats growing up was my mother’s homemade peanut butter cookies. They were perfect for dunking into a glass of cold milk. I remember watching my mother sitting in the living room, wooden spoon and mixing bowl on her lap, watching the news while she creamed together the butter and sugar. My brother and I knew it meant peanut butter cookies would be in our lunches the next day.
When I got a bit older, I started making the cookies myself – of course they were never as good as when Mom made them. Unfortunately, I didn’t have the smarts to take a copy of the recipe with me when I moved out, so I haven’t had them in a long, long time. That is until a couple of weeks ago when the recipe was sent to me. I had been thinking about how good of a baker my mother is, and that I don’t really have a lot of dessert recipes of my own. And it’s about time I shared a recipe that is sweet, rather than savory.
If you are lucky enough to possess a stand-up mixer in your kitchen, I ask that you do not use it for this recipe. They turn out best when you use a little elbow grease, the same way mom used to make them.
Use the wooden spoon to cream together the butter and sugar. You’ll want to take your time and make sure that all the sugar is evenly incorporated into the butter. This means there should be no streaks of butter without any sugar in the mixture.
Add your eggs to the mixture, one at a time, and mix well. Then add the vanilla and peanut butter. I used crunchy for this batch, but if you prefer smooth go for it. Fold in the flour mixture until well combined.
Use a floured fork to flatten the cookies before baking.
What’s your favorite family recipe? Let me know in the comments section below.
Wendy’s Peanut Butter Cookies
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or shortening, room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup peanut butter, smooth or crunchy
- 1 teaspoon vanilla
- Preheat the oven to 350⁰F.
- In a medium bowl, add the flour, baking soda and salt. Use a whisk to mix ingredients together and then set aside.
- Using a large bowl and wooden spoon, cream together the butter and both sugars.
- Add the eggs, one at a time, and mix until well combined, and then add the vanilla and peanut butter, and mix again until combined.
- Add the dry ingredients into the creamed mixture and fold in until well combined.
- Use a teaspoon to place small sized drops (about 1″ sphere) of dough on a greased or parchment lined cookie sheet. Dip a fork in a small bowl of flour and use it to flatten the dough with a fork.
- Bake for 15-20 minutes. Remove from oven and let cool completely on wire rack. Store in an airtight container for up to a week.