Peanut Butter Cookies are a beloved American classic, widely popularized in the early 20th century and often associated with home-style baking and family kitchens. Originating during the Great Depression, these cookies became a staple due to their use of affordable and shelf-stable ingredients like peanut butter and shortening. This particular recipe, attributed to a Red Cross Nutrition Class, reflects the post-war emphasis on practical, nutritious home cooking. The unique fork-pressed tops give these cookies their signature look and texture, crispy edges with a soft, chewy center.
Ingredients
- ½ cup butter (or shortening)
- ½ cup peanut butter
- ½ tsp salt
- ½ tsp vanilla
- ½ cup granulated sugar
- ½ cup brown sugar (firmly packed )
- 1 egg (well beaten)
- 1 cup flour (sifted )
- ½ tsp baking soda
- ½ cup dry skim milk
- 3 tbsp water ( or fluid milk, if needed)
Instructions
Step 1: Mix Wet Ingredients
- Blend fat, peanut butter, salt, and vanilla.
- Gradually add granulated and brown sugar, creaming thoroughly.
- Add the well-beaten egg and mix well.
Step 2: Prepare Dry Ingredients
- Sift flour, soda, and milk powder together three times.
Step 3: Combine Mixtures
- Stir the sifted dry ingredients into the wet mixture.
- Add liquid (water or milk) only if the dough crumbles and is difficult to handle.
Step 4: Shape Cookies
- Roll dough into ¾ to 1-inch balls.
- Place on lightly greased baking sheet, spaced apart to allow for spreading.
- Press each with a fork to flatten and create a crisscross pattern.
Step 5: Bake
- Bake in a moderate oven (325°F to 350°F) for about 15 minutes.
- Let cool before serving.
Tips
- Substitute butter for shortening for a richer flavor.
- Add chocolate chips or chopped peanuts for texture.
- Use crunchy peanut butter for an old-fashioned, hearty bite.
- For chewier cookies, slightly underbake (about 12 minutes).
- Freeze the dough in balls for future baking.
Transcription of the Original Recipe
Read or copy the transcription
PEANUT BUTTER COOKIES [unclear] cup fat 1/2 cup peanut butter 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 cup granulated sugar 1/2 cup brown sugar, firmly packed 1 egg, well beaten 1 cup sifted flour 1/2 teaspoon soda 1/2 cup dry skim milk (Starlac) 2 or 3 tablespoons water or fluid milk, if needed Blend fat, peanut butter, salt, and vanilla. Gradually add sugar, creaming thoroughly. Add -over- egg and beat well. Sift flour soda and milk powder together three times; stir into first mixture. Add liquid only if mixture crumbles too much to handle. Roll into balls 3/4 to 1 inch across. Place on lightly greased baking sheet, allowing room to spread. Press with a fork to flatten and make attractive tops. Bake in a moderate oven (325° to 350°F.) for about 15 minutes. Makes 6 dozen cookies. RED CROSS NUTRITION CLASS
From Transcription to Instructions
We love how spare the original recipe is, but that leaves a lot for you to infer , the original recipe skips steps while our instructions break the work into friendly stages: cream the fat, peanut butter, salt and vanilla with the sugars first, sift the flour/soda/milk powder three times, stir the dry into the wet, add a little liquid only if the dough crumbles, roll into 3/4–1" balls, fork‑press and bake 325–350°F about 15 minutes.
Nutrition
Calories: 110kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.8gCholesterol: 10mgSodium: 70mgPotassium: 65mgFiber: 0.5gSugar: 7gVitamin A: 15IUCalcium: 10mgIron: 0.3mg
