Blue Ribbon Peanut Butter Cookies
I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a wedding gift in 1952. I dont know the name of the Cookbook and the only copy of the recipe I have is handwritten by my mother which is priceless to me. A batch of these cookies was the only thing my father-in-law wanted from me for his birthday, Fathers day and Christmas. I hope you enjoy them. The real trick to them is not to overcook them it will make them too crunchy or undercook them it will make them too soft, you want a balance between the two.
I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a wedding gift in 1952. I dont know the name of the Cookbook and the only copy of the recipe I have is handwritten by my mother which is priceless to me. A batch of these cookies was the only thing my father-in-law wanted from me for his birthday, Fathers day and Christmas. I hope you enjoy them. The real trick to them is not to overcook them it will make them too crunchy or undercook them it will make them too soft, you want a balance between the two.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter or 1/2 cup margarine i always use butter
- 1/2 cup peanut butter crunchy or smooth
- 1 1/4 cups sifted all-purpose flour
- 1/2 cup granulated sugar use to roll cookie balls in
- Carbohydrate 9.19849170728665 g
- Cholesterol 18.4558854231445 mg
- Fat 5.99070944731962 g
- Fiber 0.197904516721805 g
- Protein 1.01667572941408 g
- Saturated Fat 3.55820173774877 g
- Serving Size 1 1 Serving (22g)
- Sodium 42.6963298840303 mg
- Sugar 9.00058719056485 g
- Trans Fat 0.463201600878386 g
- Calories 93 calories
Step-by-step
- Cream butter, peanut butter, both sugars, egg and vanilla.
- Sift together all the dry ingredients; blend into creamed mixture.
- Shape in 1 inch balls; roll in granulated sugar.
- Place 2 inches apart on a ungreased cookie sheet.
- Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
- Bake at 375 degree oven for 10 to 12 minutes.
- Cool slightly; remove from pan.
Scaling the Batch Up or Down Safely
Doubling or halving standard baking formulas requires maintaining ratios rather than guessing volumes. Egg volume presents the primary scaling challenge because a single large egg equals approximately 3 tablespoons or 50 grams; halving a recipe calling for one egg requires beating the egg thoroughly and weighing half of it, or substituting a precisely measured yolk for richness. Baking soda and salt quantities demand exact measurement down to fractions of a teaspoon, meaning volumetric doubling works best with dedicated measuring spoons rather than standard tableware. Oven recovery time also changes when baking multiple sheets simultaneously at 375 degrees Fahrenheit; rotate pans at the 6-minute mark to compensate for uneven heat zones.Balancing Texture and Heat
Ten to twelve minutes in a 375 degree oven defines the critical window where residual carryover cooking sets the interior. Pulling the pans when the edges turn light golden prevents excessive moisture loss that creates a hard, brittle snap. Cool the baked units on the pan for two minutes before transferring them to a wire rack, allowing the internal starches to firm up enough to prevent crumbling. Stored in an airtight container at room temperature, these cookies maintain their optimal moisture balance for up to five days. Pouring a cold glass of whole milk alongside them serves a specific physiological purpose: the milk fat coats the palate, cutting through the dense density of peanut proteins and residual sugars.
