Peanut Butter Cookie recipe from 1934

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This peanut butter cookie recipe appeared in the Stillwater Post-Messenger on April 26, 1934.


All credit for these soft, chewy cookies goes to Meta Goetschel as the person who contributed the recipe to the paper.


INGREDIENTS

  • 1 cup unsalted butter (227g)
  • 1 cup brown sugar (200g)
  • 1 cup white sugar (200g)
  • 1 cup peanut butter
  • 3 eggs, beaten
  • 3 scant cups of sifted all-purpose flour (310g)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease or line cookies sheets

  1. Sift, measure or weigh flour.
  2. Sift together pre-sifted flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugars.
  4. Beat 3 eggs until light in colour.
  5. Add beaten eggs and peanut butter to the creamed butter/sugar mixture. Blend well.
  6. Stir the flour mixture into the batter. Mix until no flour spots remain.
  7. Cover and chill in the refrigerator for 3-4 hours (or overnight).
  8. Shape the batter into balls and place 2-3 inches apart on a lightly greased or lined baking tray.
  9. Flatten with a fork dipped in flour, then criss cross.
  10. Bake in a preheated oven at 350°F/175°C for 11-12 minutes or until the edges are lightly browned and the edges appear set. 
  11. Leave to cool on the baking trays for 5 minutes before transferring to a wire rack to fully cool.

Enjoy!


YEILD: About 3 dozen.


Original newspaper clipping:


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