Dee: In elementary school, I recall eating the most delicious peanut butter cookies in the school cafeteria. They were big and you only got one however, that one cookie entirely filled up that recessed square in the lunch tray. I loved them. They had the perfect amount of crispness and a very strong peanut butter flavor.
Years passed, yet my memory lingered on those cookies. I looked at countless recipes from cookbooks and some from online until I happened upon a recipe that I found in the Chicago Tribune. The article stated that this particular recipe was from the Chicago Public Schools. I was hopeful and clipped the recipe. As it turns out, my eldest son is allergic to peanuts so I didn’t dare fill the air with poison or contaminate my kitchen and utensils with peanut butter. I am a good mother, after all.
Kids grow up and they go off to college. Sometimes they move across the country and while I love this particular child very much I was delighted to have the opportunity to try out all the delicious peanut butter recipes that I had been saving. This one was at the top of the list. Enjoy!
Jumbo Peanut Butter Cookies
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup real butter, softened (do not even consider substituting, seriously, don’t do it)
- 1 cup sugar
- 1 cup light brown sugar, firmly packed
- 2 eggs, room temperature
- 1 cup creamy peanut butter (I use Skippy)
Heat oven to 350 degrees. Mix together flour, baking powder, baking soda and salt; set aside. Beat butter and both sugars in a bowl until fluffy. Beat in eggs and peanut butter. Gradually add the flour mixture a cup at a time mixing just to combine. At this point the dough is extremely stiff, please use caution so as not to burn out your hand-mixer. I have killed my share of hand-mixers over the years. Consider yourself warned.
Scoop dough onto an ungreased cookie sheet using a 2-inch trigger scoop; do not flatten. I repeat, do not flatten. Bake until lightly golden and beginning to crisp around the edges, about 15 minutes.
Notes: Bake them for less time if you prefer softer cookies. I like mine on the crisp side so I usually bake them mine for 16 minutes which makes them perfect for dunking.
This recipe makes about 3 1/2 dozen cookies. I have never stopped to count them and as everyone likes to eat warm cookies, they seem to just disappear from the cooling racks. Enjoy!