THE BEST 1950s peanut butter cookie recipe

1950s peanut butter cookie recipe

1950s peanut butter cookies are classic cookies that don’t get enough love these days. This fresh vintage peanut butter cookie recipe is the best you’ll ever try. My grandmother gave me her cookbook with a 1950s peanut butter cookie recipe a few years ago. It is one of my most prized possessions.

The cookbook is taped together and falling apart but full of memories. This easy peanut butter cookie recipe is easy and travels well.

“Get a taste of the 1950s with these classic peanut butter cookies, where simplicity meets nostalgia in every delicious bite.”

But my previous wilton sugar cookie recipe are also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.

These cookies are the best I’ve ever had. They have a great texture and lots of flavors. I will tell you all the ingredients for the 1950s peanut butter cookie recipe in this article.

Ingredients for 1950s peanut butter cookie recipe

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions 1950s peanut butter cookie recipe

Step1

Preheat your oven to 375°F.

Step2

In a mixing bowl, cream the softened butter until smooth. Add both sugars and cream the mixture again until well combined.

Step3

Incorporate the peanut butter and egg into the mixture, ensuring a smooth and uniform batter.

Step4

In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt.

Step5

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix.

Step6

Roll the cookie dough into balls and place them on a cookie sheet. Flatten each cookie slightly and use a fork to create the classic crisscross pattern on top.

Step7

Bake the cookies in the preheated oven until they turn light brown, approximately 9 to 10 minutes.

Step8

Once baked, allow the cookies to cool for a couple of minutes on the cookie sheet before transferring them to a cooling rack. This ensures a perfect, chewy texture.

Nutrition Information:

Yield: 24 cookies

Serving Size: 1 cookie

Calories: 125

Total Fat: 8g

Saturated Fat: 5g

Trans Fat: 0g

Tips 1950s peanut butter cookie recipe

For a richer flavor, use creamy or chunky peanut butter according to your preference.
Ensure butter is softened, not melted, for the perfect cookie texture.
Experiment with adding chocolate chips or chopped nuts for a delightful twist.

FAQs for 1950s peanut butter cookie recipe

Q: Can I use natural peanut butter?

A: While natural peanut butter can be used, it might alter the texture. For the best results, stick to regular peanut butter.

Q: Can I freeze the cookie dough?

A: Yes, you can! Shape the dough into balls, freeze them on a tray, and then transfer to a bag. When ready to bake, just place the frozen dough balls on a cookie sheet and bake as usual.

Q: How do I store the cookies?

A: Store in an airtight container at room temperature for up to a week, or freeze for longer shelf life.

Equipment 1950s peanut butter cookie recipe

Mixing bowls
Electric mixer or hand whisk
Baking sheet
Cooling rack
Measuring cups and spoons

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I hope you enjoy this delicious 1950s peanut butter cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the commen.