Grandma’s Peanut Butter Cookies

So every winter right around the holiday time, one particular cookie jar appears in my mom’s kitchen.  In my family, this cookie jar means one thing and one thing only.  Little baby peanut butter cookies.   They are the only cookie that ever goes in this jar.  And not just any peanut butter cookie…the best little precious peanut butter cookie you have ever tasted. Light, melt-in-your-mouth little bites of happiness.
 

The teenager says they are her favorite cookie in the whole wide world, and this is from a child who feels about chocolate the way I feel about bacon.  So for her favorite cookie to be one that is NOT chocolate…well, you get my drift.

A couple of words of wisdom from my mom about these.  First of all, they are very fragile when they are warm, so no matter how much self-control it takes, let them cool before you pick them up. Drive to another state if you need to.  Second, the recipe makes, um, 75-80 cookies.  That’s because they are small little babies…you measure out the dough with a teaspoon.  75-80 may seem like a lot now, but when you turn around and they are gone, 75-80 will seem like nowhere near enough.

So there you go, perfectly perfect peanut butter cookies.  Go make ’em!

Grandma’s Peanut Butter Cookies
 
Serves: About 75 small cookies
Ingredients
  • 1 cup peanut butter, creamy or chunky
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 large egg, beaten
Instructions
  1. Preheat oven to 350 and line a cookie sheet with parchment paper.
  2. Cream together peanut butter and sugar.
  3. Mix egg and baking soda. Add egg mixture to peanut butter mixture and mix until combined.
  4. Roll level spoonfuls of dough into balls and using a fork make slight crosshatch marks in each.
  5. Bake for 9-10 minutes. Cool 2-3 minutes on the cookies sheet, then on a rack. (Just slide the paper on to the rack aafter the first cooling. The cookies are very fragile when warm.)

Recipe adapted from Gourmet

Comments

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  1. Karen Nelson says

    Oh Boy… I feel some cookies coming on…!
    I am with your girl… a great peanut butter
    cookie like Grandma’s can’t be beat!

  2. Rachel A says

    Um, yeah, those were amazing!! However, try as I might, I could only get 57 out of the batch, but boy are they delicious! I was snowed in yesterday, so they were the perfect treat to make the handsome hubby!

  3. Ellen says

    Made these last night. Just as light and delicious as you described. My husband went nuts! Has anyone made these with almond butter? Thinking of trying it. And Carrie, thanks for the doing the Kisses test! A must on the next batch.

  4. Nancy says

    These came out great! As an added bonus, they are gluten-free, and my teenage daughter’s friend, who is on a gluten-free diet, was able to enjoy them with us. A couple of tips — I used my new non-stick Circulon baking sheets and they came out perfectly without using parchment paper. I also used an actual measuring teaspoon, one that is a little more deep than wide, to form the dough. I used one level teaspoon and popped them out of the spoon rather than forming a ball. I believe I ended up with about 75 cookies.

  5. Rachel says

    Am guessing you use white sugar for these as you didn’t specify. Wonder what light brown sugar would do to the taste?

  6. Rita Gylys says

    These were delicious. My Mom and I made them ahead of Christmas and then had to hide them from ourselves (less there be none left for the holiday!). Thank you. Rita

  7. says

    This recipe really inspired me, as I couldn’t think of cookies as flourless.

    Peanut butter is not so common and usual food here in Serbia, and it is expencive. But peanuts itself are cheap. I used toasted, finely ground peanuts, and got some really nice and crispy cookies. And I blogged about them :)

    Thanks fot the recipe and inspiration.
    Best regards,
    Maja

  8. ruthie says

    Do these crisp up when they cool, or are they still soft? I’m thinking about little baby sandwich cookies, maybe adding some hot curry powder to the cookies, like a peanut-y satay kind of flavor, then sandwiching them with a nice Guinness caramel sauce. Sounds weird, but I think it would be wonderful, only if the cookies get firm and crispy though.
    Thanks, Kate!

    • Kate says

      They do crisp up, but in a very delicate melt in your mouth kind of way. I think you definitely need to make and eat a test batch to see if they will work. :)

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