Aunt Aggie’s Peanut Butter Cookies. A half century old family recipe for the perfect peanut butter cookie; soft chewy and full of peanut butter flavour.
Aunt Aggie’s Peanut Butter Cookies
This recipe was my favourite cookie as a kid and one of the very first that I learned to bake. I was totally in love with these peanut butter cookies. I can’t venture a guess as to how many of these I ate in my formative years with a glass of ice cold milk.
The tradition continues to the next generation as my daughter Olivia makes these all on her own now and whipped up a batch after school yesterday. Yet another arena in which she is destined to surpass my skills! 😉
Some things to remember for baking almost any sheet pan cookie recipe.
Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven.
Baking a few cookies at a time and noting the baking time each time will help you get the best result from your oven. I’ve seen different ovens have as much as 2 minutes difference in the bake time.
I also highly recommend aluminum cookie sheets. In my experience the darker the metal in the pan the faster they conduct heat and are more likely to bake too quickly or burn.
In my years of experience aluminum cookie sheets covered in parchment paper are the best.
Aunt Aggie’s Peanut Butter Cookies
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Recipe instructions updated on March 16, 2017.
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Aunt Aggie's Peanut Butter Cookies
Aunt Aggie's Peanut Butter Cookies - a half century old family recipe for the perfect peanut butter cookie; soft chewy and full of peanut butter flavour.
Ingredients
- ½ cup butter
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups flour
- 1 tsp baking soda
- pinch salt
Instructions
- Cream together the butter, peanut butter, brown sugar and white sugar until well combined.
- Beat in the egg and vanilla extract.
- Sift together the flour, baking soda and salt.
- Fold the dry ingredients into the creamed mixture until a soft dough forms.
- Roll the dough into 1 inch balls and place on parchment lined baking sheet 2-3 inches apart.
- Press down slightly with a fork (or with the bottom of a water glass dipped in flour as were the cookies shown in the photo)
- Preheat oven to 350 degrees F and bake 12 minutes until golden brown at the edges. Do not over bake or cookies will be brittle.
Notes
Baking the perfect sheet pan cookie.
Some things to remember for baking almost any sheet pan cookie recipe: Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven.
Baking a few cookies at a time and noting the baking time each time will help you get the best result from your oven. I’ve seen different ovens have as much as 2 minutes difference in the bake time. I also highly recommend aluminum cookie sheets. In my experience the darker the metal in the pan the faster they conduct heat and are more likely to bake too quickly or burn. In my years of experience aluminum cookie sheets covered in parchment paper are the best.
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Nutrition Information
Yield
18Serving Size
gAmount Per Serving Calories 164Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 158mgCarbohydrates 19gFiber 1gSugar 11gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Beverly
Saturday 29th of April 2023
These sound and look delish. I like your comment about the type of pans to use: I purchased some dark aluminum pans years ago that were large, thinking that they would be perfect for cookies as I could do more per pan....wrong. Worst purchase ever. I got rid of them after burning several trusted cookies recipes. The lighter in colour the pan, the better in my opinion!
Betty
Saturday 4th of February 2023
Another FANTASTIC recipe Barry!! Especially delicious on this stormy day! Thank you for sharing ❤️
STU
Tuesday 5th of April 2022
Excellent PB cookie recipe. Definitely 5 stars. We're on our second batch. Just finished one with my coffee. Thanks
Susan Clark
Wednesday 14th of August 2019
Check the Purity Cookbook. Guess Aunt Aggie had one, too! Mine is more than 50 years old. Front cover has been missing forever and I couldn't find a publishing date, but I married in 1966 and the cookbook was a shower gift.
Sharry M.
Thursday 25th of July 2019
I just finished making these and didn’t realize my mistake until the first batch was halfway through baking. I had used a 3/4 cup measure instead of the 1 cup measure for the flour. I just watched and baked them a few minutes longer. It worked and they turned out great! A little crisp on the edges and chewy in the center. I added an additional 2 1/2 Tablespoons flour for the 2nd batch. They baked as normal. They don’t have the cracked look, but they taste great!