1950s Peanut Butter Cookie Recipe

1950s Peanut Butter Cookie Recipe

These chewy, melt-in-your-mouth cookies are a delightful indulgence reminiscent of simpler times. Back in the 1950s, peanut butter cookies were a household staple, enjoyed by kids and adults alike. This recipe captures the essence of those classic cookies, using basic ingredients and a straightforward method that even novice bakers can master.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions

1. Prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Creaming: In a large bowl using an electric mixer, cream together the softened butter and peanut butter until smooth. Gradually add the sugars, beating until light and fluffy.
3. Combining: Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix!
4. Shaping and Baking: Scoop the dough using a tablespoon or cookie scoop and roll into balls. Place the balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten the dough balls slightly with a fork dipped in flour, creating a criss-cross pattern.
5. Bake the cookies for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.