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Aunt Aggie's Peanut Butter Cookies

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.
Course Cookies/Dessert
Cuisine North American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 large cookies
Author Barry C. Parsons

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

  1. Cream together the butter, peanut butter, brown sugar and white sugar until well combined.
  2. Beat in the egg and vanilla extract.

  3. Sift together the flour, baking soda and salt.
  4. Fold the dry ingredients into the creamed mixture until a soft dough forms.
  5. Roll the dough into 1 inch balls and place on parchment lined baking sheet 2-3 inches apart.
  6. 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)
  7. 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.

Recipe 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.