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Peanut butter cookies
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Peanut Butter Cookies

Makes a huge batch but can easily be halved. Certain children have been raised on these. A family favourite.
One serving is as many as can be held between thumb and index finger.

Ingredients Imperial x1 Metric x 1
 Butter or margarine, softened 1 cup 250 ml
Brown sugar, packed 1 cup 250 ml
Granulated sugar 1 cup 250 ml
Eggs 2 2
Smooth peanut butter 1 cup 250 ml
All-purpose flour 3 cup 750 ml
Baking soda 2 tsp 10 ml
Salt 1/4 tsp 1 ml


Cream butter and both sugars together. Beat in eggs, 1 at a time. Mix in peanut butter.
Stir in flour, baking soda and salt. Shape into small balls. Place on un-greased cookie sheets allowing room for expansion.
Press with fork dipped in a little flour. Bake in 375F (190C) oven for 10 to 12 minutes (try one of two cookies first and adjust time up or down)
but don't over-bake. Makes 6 dozen.

Peanut Butter Chip Cookies: Add 1 to 2 cups (250-500 ml) semisweet chocolate chips.
Peanut Butter Jelly Nests:
Shape dough into 1 inch (2.5 cm) ball. Place on cookies sheet. Press with thumb to indent.
Bake in 375F (190C) oven for 5 minutes. Press again. Bake for 7 to 10 minutes more. Fill with red raspberry or strawberry jelly while cookies are
still warm or store and fill as needed.