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Peanut Butter Cookies

Does anyone, (other than folks who are allergic to peanuts) not love Peanut Butter Cookies? Nope? I didn't think so. They are my personal favorite, (probably because with all that extra peanut butter and sugar, they are much more fattening than your average cookie). Ok, I admit it…. I’m a cookie monster in more ways than one!

This particular recipe originally appeared on the label of Skippy Peanut Butter, you know, the one Annette Funicello used to advertise on TV some years back.
A bit of history here before we mess up the kitchen: Did you know Mr. Kellogg of the cereal brand was the first guy to come up with the plan to process peanut butter into a spread? Don’t feel bad, I didn't either ‘til I looked it up on the computer. He even patented the process. No wonder he was so rich! Smart guy…

I also found out peanuts are NOT NUTS, they’re legumes that originated in Brazil. Now, that's a fine how-do-ya-do! All this time, I thought Pres. Jimmy Carter invented ‘em…
Well anyway, since most kids and elders love peanut butter sandwiches, and peanut butter smeared on pancakes and waffles, etc., someone, (probably a bored housewife) decided to add some of the gooey spread to cookies, and wal-la, you have one of the best treats this side of heaven. So let's get right to this super-dooper recipe before I digress any further.

Peanut Butter Cookie Start

Preheat the oven to 375 degrees….DO IT NOW!

Then, if you aren't using the modern day, insulated cookie sheets, ya best cut the baking time down a bit. Burnt peanut butter cookies taste yucky! You can also go to all the fuss of lining your pans with parchment paper.


2 -1/2 cups all-purpose flour
1 tsp. baking pwd.
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted softened butter, (or if you wanna use salted butter, split the butter amount in half, and add 1/2 cup shortening along with the 1/2 cup butter)…..Get it? ahhhh, come on, don’t make this harder than it really is.
1 -1/3 cup granulated sugar
1 cup light brown, firmly packed sugar, (yes, you can smunch it down in the measuring
cup with your fingers if you washed ‘em first.)
1 cup creamy, or crunchy peanut butter
2 lg. eggs (and beat those puppies with a fort in a small cereal bowl before you
add them to the mix). I mean it, now!
1 tsp. vanilla

In a large mixing bowl, mix DRY ingredients, such as: flour, baking powder, baking soda, and salt. Stir it real good, and set it aside.

Then, in another bowl, use your electric mixer (I call it the CHEATER) on high about 3 minutes, to mix the butter, brown sugar, and white sugar until it is smooth and creamy lookin’.
Add: Peanut butter, eggs, and vanilla. Whip it around some more with your beater speed on medium.
Now, add those DRY ingredients to the WET ones, and mix well by hand until there’s no more dry stuff existing in the bottom of the bowl. (Ah, quit complainin’. Your great granny had nothin’ but two strong hands to stir everything she whipped up an’ fed a family of twelve, or more, each an’ every day. And she cooked on a wood stove besides!)

When you've stirred ‘til your arm is sore, take a Tablespoon and scoop up a heaping spoon full. Lift dough off the spoon, and roll it around between your two palms (yes, both hands) to make round balls.
Then, place the balls on your cookie sheet. (Not so close. Do ya want ‘em to all join together like singin’ a hymn at church?)

After they are in neat rows on the cookie sheet, put some cold water in a small bowl, and take a fork outta the drawer, dip the tangs in the water, (shake the excess water off) and press one cookie two or three times in the same direction until it is scrunched down a bit, but not too flat, just nice and round without touching his buddies on the sheet.
Repeat this process with each peanut butter cookie.

Now, slide the cookie sheet into the PREHEATED oven, and bake peanut butter cookies 9 or 10 minutes. (Watch those first buggers close, and bring ‘em out when they are a light brown color).

After baking: before you lift the peanut butter cookies off the sheet with a pancake turner, allow them to cool for about 2 minutes.

Load the cookie sheet again, and repeat making the peanut butter balls, and pressing them down with a cold fork before popping the batch in the oven.

If you’re not already half sick from eatin’ the dough, (one of my minor problems) you can start eatin’ these yummy peanut butter cookie delights in about ten or fifteen minutes.
A cold glass of milk goes super with them.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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