These guys are hungry! (and probably good at getting into 1930’s mischief as well).
Peanut butter cookies are difficult to make without eating a spoonful of peanut butter while you bake. Thankfully, once you’re peanut-drunk and have a happy belly, you can still make these very easy cookies that have been favorites for years. These particular cookies are from Hazel Perschbacker and are dated August 23, 1938. They come from a vintage Texas recipe box. I baked these and Mrs. Weir’s Sugar Cookies (with lemon glaze) on the same day. Hands down, the peanut butter ones were our favs here in the Vintage Dolci kitchen!
A few baking notes: the dough may be very crumbly. Once you form little balls of dough, however, it does come together better than you think it will. I had a add a few splashes of buttermilk to make it hold together better and as you work the cookie dough balls with your hands they become more supple and malleable. Feel free to use regular milk, 1/2 & 1/2, or any similar liquid that will make the dough more cohesive. Without baking instructions on the recipe card, I guessed at 375* for about 10-11 minutes and it worked out perfectly!
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup shortening (such as Crisco)
- ½ cup peanut butter
- 1 egg
- 1½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- splash vanilla
- The easy method: mix wets, mix dries. Combine.
- Spelled out: In a large bowl, combine shortening, brown sugar, granulated sugar, peanut butter, vanilla, and egg. Stir well until completely mixed.
- In a smaller bowl, mix together flour, baking soda, and salt. Combine the flour mixture with the sugar mixture and mix until it comes together to form a crumbly dough. Add a bit of liquid (such as milk) to make less crumbly if necessary.
- Using your hands, form balls larger than marbles (large marbles) and press fork both ways (see pics!) and space on cookie sheets: first row, 3 cookies, second row, 2-3 cookies, third row, 3 cookies).
- Bake at 350* for 10-11 minutes.
- Cool on wire racks.
When baking, let the cookies begin to brown then remove from oven. Too brown will result in crumbly, overcooked cookies. Check at 10 minutes, again at 11, and use your best judgment.
Try not to eat cookies all at once!