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Peanut Butter Cookies (from Nepenthe Restaurant)

My grandmother often made large batches of cookies for family and crew, a practice that continues to this day. My aunt Holly always has a jar of homemade cookies on her counter; this is her recipe. You can easily slip in some whole-wheat flour, or wheat germ, as my grandmother might have done, making them more homey tasting.

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup natural peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  

Method

Combine the butter and peanut butter in a medium-size bowl and beat with a wooden spoon or electric mixer until smooth. Add the granulated and brown sugar and beat until fluffy. Add the egg and mix well. Stir in the flour, baking soda, baking powder, and salt. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F.

Separate the dough into balls the size of large walnuts. Place each ball of dough 3 inches apart on a lightly greased sheet pan. Gently flatten the balls twice with the tines of a fork dipped in flour, creating a crisscross pattern.

Bake for 10 to 12 minutes, until golden.

Makes about 2 dozen cookies

Reprinted with permission from ©My Nepenthe by Romney Steele, published by Andrews Mc Meel

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