Peanut Butter Cookie Recipe from 1968 Better Homes and Gardens Cookbook
Instructions. Preheat the oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer, beat the butter, brown sugar, and the ¼ cup granulated sugar until light and fluffy, 2 to 3 minutes.
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1/2 cup shortening. 1 cup packed brown sugar. 1 teaspoon vanilla. 2 1/4 cup all-purpose flour. 1/2 cup butter, softened. 2 eggs. 1/2 cup granulated sugar. 1 teaspoon baking soda. 1 teaspoon baking powder.
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With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined. In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined. Form dough into 1" balls.
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Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
Peanut Butter Cookie Recipe Ingredients Created by Diane
1. Preheat over to 350F. Sift flour and baking powder together into a large bowl then whisk to combine. 2. Cream butter, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated. 3.
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Cream butter until soft and smooth. Add the sugars and cream again. Mix in the peanut butter and an egg. Mix together the dry ingredients. Stir into the wet ingredients. Roll dough into balls and place on cookie sheet. Flatten the cookies a bit and use a fork to make crisscross patterns. Bake until light brown, about 9 to 10 minutes.
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Add both white and brown sugar and beat on high speed until light and fluffy, about 2-3 minutes. Add eggs and vanilla and beat on low speed just until combined. Add flour, baking soda, and salt and beat on low speed just until the dough comes together. Roll into 1" balls and place 2" apart on baking sheets.
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If necessary, cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375°F. Shape dough into 1 1/4-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top.
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Steps. Hide Images. 1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. If you're wondering why we use both butter and shortening, it's because each plays an important role in the cookie. Butter adds a rich, wonderful flavor, of course. Shortening has less flavor, but a higher melting point, so it gives peanut butter.
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Add butter, peanut butter, sugars, egg and vanilla to a mixing bowl and mix until well combined with an electric mixer or wooden spoon. Add flour, baking soda, and salt. Mix until all combined. Use a medium size cookie scoop to form dough balls. Pour 1/4 cup of sugar in a small ball and roll cookie dough in the sugar.
three pieces of peanut butter cookie dough sitting on top of a plate
Beat butter, peanut butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth; beat in eggs. Sift flour, baking soda, baking powder, and salt into a separate bowl; stir into butter mixture until dough is just combined. Chill cookie dough in the refrigerator for 1 hour to make it easier to work with.
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Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute.
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Mix the wet ingredients. In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition.
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Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined.
Classic Peanut Butter Cookies Better Homes & Gardens
How to Make Peanut Butter Cookies. Cream the butters and sugars until well combined, then stir in the egg and vanilla. Whisk together the dry ingredients in a separate bowl. Gradually add the dry ingredients to the wet ingredients until combined. Cover and chill for at least 30 minutes.
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In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and brown sugar, baking soda, and salt. Beat until completely combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined.
