Chewy Peanut Butter Cookies
Experience the nostalgic joy of chewy peanut butter cookies, reimagined with an irresistibly chewy twist. Our recipe transforms simple pantry ingredients into buttery-soft, nutty cookies that strike the perfect balance between tender middles and gently crisp edges. The deep notes of dark brown sugar mingle with creamy peanut butter to create a rich, complex flavor that'll make you reach for just one more. From lunchbox treats to after-dinner indulgences, these versatile cookies bring comfort and satisfaction with every bite. Simple to make but impossible to forget, they're destined to become your new favorite cookie jar staple.
Ingredients
1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups packed dark brown sugar 1 1/2 cups creamy peanut butter 2 large eggs 4 tablespoons unsalted butter, melted and cooled 2 tablespoons honey 1 teaspoon vanilla extract
Method
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two 18 by 13-inch rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in medium bowl.
- 2. In large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms.
- 3. Working with 2 tablespoons dough at a time, roll dough into balls and evenly space on prepared sheets (12 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.
- 4. Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving.
The History of Chewy Peanut Butter Cookies
Long before peanut butter cookies graced American cookie jars, the humble peanut had a fascinating journey of its own. Native to South America, peanuts were cultivated by ancient Aztecs and Incas as far back as 1500 BCE. They made their way to North America through African enslaved people, who brought peanuts aboard ships in the 1700s. These resilient legumes would eventually transform American culinary history.
The creation of peanut butter itself was a gradual process of innovation. In 1884, Marcellus Gilmore Edson of Canada patented peanut paste, the first step toward modern peanut butter. Dr. Ambrose Straub of St. Louis patented a peanut butter-making machine in 1903, and Joseph Rosefield invented the process for making smooth peanut butter that wouldn't separate in 1922 – giving birth to Peter Pan and later Skippy brands.
The groundbreaking moment for peanut butter cookies came in 1904 at the St. Louis World's Fair, where peanut butter was first introduced to the American public on a grand scale. The response was overwhelming, and by 1910, peanut butter had found its way into American home kitchens. The first published peanut butter cookie recipes appeared in Lily Haxworth Wallace's cookbook in 1917, though these early versions would be barely recognizable today – they were crisp, crumbly, and often made with chopped peanuts rather than peanut butter.
During the Great Depression, peanut butter cookies gained significant popularity. They were economical, nutritious, and could be made with readily available ingredients. George Washington Carver, the famous African American scientist and inventor, promoted peanuts and published his own peanut butter cookie recipe in a 1925 agricultural bulletin, helping to establish them as a staple of American baking.
The distinctive crisscross pattern pressed into the tops of peanut butter cookies emerged in the 1930s. This trademark look was first suggested by the Skippy peanut butter company as a way to help the cookies cook more evenly and identify them as peanut butter cookies. The pattern has become so iconic that in 1931, the Schenectady Gazette declared that a peanut butter cookie wasn't complete without the fork marks.
The evolution toward today's chewy version began in the 1950s when home bakers started experimenting with different ingredients and techniques. The addition of brown sugar became popular during this period, as its moisture-retaining properties helped create a softer, chewier texture. The rise of home entertaining in post-war America also contributed to recipe refinements, as hostesses sought to perfect their signature versions.
Regional Variations and Cultural Impact
Different regions of America developed their own variations. Southern bakers often added extra butter for richness, while New England versions sometimes incorporated maple syrup. In the Midwest, where many peanut butter manufacturers were located, recipes often called for specific brand-name peanut butters, leading to subtle variations in texture and taste.
The cookie's versatility has led to countless variations over the years. The 1960s saw the introduction of peanut butter blossom cookies, topped with chocolate kisses. The 1970s brought no-bake versions, and the 1980s experimented with chunky peanut butter for added texture. Modern interpretations include gluten-free versions, vegan adaptations, and gourmet variations with sea salt and artisanal chocolate.
Today, chewy peanut butter cookies hold a special place in American culinary culture. They're a staple of holiday cookie exchanges, bake sales, and family recipe collections. Their enduring popularity speaks to both their delicious taste and their role in American food history – a testament to how a simple combination of ingredients can become a beloved cultural touchstone that spans generations.