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Blue Ribbon Peanut Butter Cookies

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Ingredients

Adjust Servings:
1/2 cup butter or 1/2 cup margarine (i always use butter)
1/2 cup peanut butter (crunchy or smooth)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (use to roll cookie balls in)

Nutritional information

852.6
Calories
367 g
Calories From Fat
40.8 g
Total Fat
18.4 g
Saturated Fat
107.5 mg
Cholesterol
758.7 mg
Sodium
113.2 g
Carbs
3 g
Dietary Fiber
79.8 g
Sugars
14 g
Protein
766 g
Serving Size

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Blue Ribbon Peanut Butter Cookies

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    Cuisine:

    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 don't know the name of the Cookbook and the only copy of the recipe I have is hand written 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, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Blue Ribbon Peanut Butter Cookies,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 don’t know the name of the Cookbook and the only copy of the recipe I have is hand written 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, Father’s day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.,I like this. The cookies have good peanut butter flavor and the right amount of chew. I did make a small change. First of all, I cut the salt in half. used Smuckers Natural peanut butter and Spectrum Organic Shortening (which is palm oil). Following advice from some reviewers on a number of peanut butter cookie recipes, I cut the shortening in half and replaced it with an equal amount of peanut butter (peanut butter contains a lot of fat in the form of peanut oil so this is an easy sub). The dough came out crumbly (that might be due to the shortening used) so I added a tablespoon of milk, it was still crumbly but I was able to form the cookies with no problems. I like these cookies a lot and will make them again. I served them to my brother who says he doesn’t like peanut butter cookies but he liked these a lot. Now, as far as the number of cookies the recipe claims to make (4 dozen), you will not get anywhere near that unless they are the size of a peanut. I got exactly 18 normal size cookies from this recipe.


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    Steps

    1
    Done

    Cream Butter, Peanut Butter, Both Sugars, Egg and Vanilla.

    2
    Done

    Sift Together All the Dry Ingredients; Blend Into Creamed Mixture.

    3
    Done

    Shape in 1 Inch Balls; Roll in Granulated Sugar.

    4
    Done

    Place 2 Inches Apart on a Ungreased Cookie Sheet.

    5
    Done

    Press Balls With a Fork Making a Crisscross on Top or Press a Peanut Half Into the Top of the Balls.

    6
    Done

    Bake at 375 Degree Oven For 10 to 12 Minutes.

    7
    Done

    Cool Slightly; Remove from Pan.

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