It’s National Peanut Butter Cookie Day! Peanut butter cookies truly are an American classic, dating back to the early 1900s. George Washington Carver published some of the first known recipes for peanut cookies in 1925, which called for crushed or chopped peanuts. Early versions of the cookie didn’t feature the now-iconic fork marks; they were usually cut into shapes or rolled into balls. The fork marks became popular during the 1930s, when cooks realized that, because the peanut butter dough is dense, if left unpressed, the cookies will not cook evenly.
We invite you to whip up a batch yourself. These cookies are fast, easy, portable, and delicious — perfect for a summer BBQ, midday walk, or some time at home with a nice cup of tea. This recipe is from the second Greyston Bakery Cookbook, written by James Beard Award winner and founder of thekitchn.com, Sara Kate Gillingham-Ryan, who’s also co-founder of Brooklyn’s The Dynamite Shop. A nationally published writer, Sara Kate is beloved to us for her work as Greyston’s second community gardens manager.
If you make them this weekend, don’t forget to share some photos and tag us at #greyston and #greystonkitchen.
Happy Baking!
- 1 1/4 cups unbleached, all-purpose flour.
- 1/4 tsp. baking soda
- 1 1/4 cups packed brown sugar
- 1 cup smooth or crunchy peanut butter, at room temperature
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 1 egg
- 1 tsp. pure vanilla extract
Position a rack in center of oven and preheat oven to 350°
In a small bowl, whisk together the flour and baking soda to blend.
In the bowl of an electric mixer set on medium speed, cream the sugar, peanut butter, and butter. Add the egg and vanilla, and continue beating until just blended. Reduce mixer speed to low and add the dry ingredients, beating until blended.
Using a tablespoon, drop scoops of dough onto ungreased cookie sheets. Press cookies with the heel of your hand to flatten slightly, then make crisscross marks by pressing the tines of a fork into the top of each cookie.
Bake for 12 minutes, or until golden brown. Cool the cookies on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Yield: about three dozen cookies