Peanut Butter has been a household favorite for generations since the early 1900s and current estimates say 90 percent of American households have a jar of peanut butter on their pantry shelves. In honor of today being National Peanut Butter Cookie day, we wanted to find out the history behind the peanut butter cookie and share one of our favorite recipes.
Through our research we discovered peanut butter cookies became a popular treat sometime in the early 1900s. The first recipe is actually found in George Washington Carver’s cookbook. His cookie recipe calls for cutting peanuts into chunks and placing them in the cookie batter instead of using peanut butter.
The peanut butter cookie we are used to having on a regular basis became popular in kitchens around America in the 1930s. These cookies were served rolled out and cut into shapes. Today you can find several different variations of peanut butter cookies.
In honor of National Peanut Butter cookie day, we thought we would share one of our recipes for Triple Peanut Butter cookies. This recipe has peanuts, peanut butter and peanut flour. It’s also gluten-free.
Triple Peanut Butter Cookies
Makes 30 cookies
1¼ cups packed light brown sugar
1 cup all-natural peanut butter
(creamy or chunky)
2 large eggs
1 cup low-fat peanut flour
¼ cup chopped roasted peanuts
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat the oven to 350. In a medium bowl, beat together brown sugar and peanut butter with a wooden spoon. Beat in 1 egg at a time, mixing well after each addition. Mix in peanut flour, peanuts, baking soda, vanilla and salt.
Roll dough into 1½-inch balls. Place balls two inches apart on a cookie or baking sheet lined with parchment paper or foil. Use a fork to make criss-cross marks on tops of cookies and to flatten to about ½-inch thickness. Bake 10 minutes or until cookies are just set. Transfer cookies (still on parchment or foil) to a wire rack; cool completely. (Cookies will firm up upon baking.)
Optional add-ins: If desired, stir ½ cup semisweet or bittersweet chocolate chips, and/or golden raisins or dried cranberries into the dough.