Helena Ricketts loves cooking from scratch and sharing her recipes with anyone who wants to try something new in the world of food.
You may be surprised to see that this recipe doesn't use commercially jarred peanut butter or vegetable shortening, two of the most common ingredients in today's peanut butter cookie recipes. This recipe will instead take you back to before the invention of vegetable shortening and jarred peanut butter to a simpler time when food was actually good for you and cookies were a treat for special occasions instead of a snack food. You won't believe the difference in the texture and flavor of food when you step back in time and make it the way it was originally intended.
Ground peanuts are the original peanut butter. They can be ground chunky or somewhat smooth. There are a few benefits to using ground peanuts instead of peanut butter in this cookie recipe:
- No Salt
- No Sugar
- Real Peanut Flavor
- No Preservatives
I don't trust that the ground peanuts that I'm buying are exactly what I want, so I make sure to get mine directly out of the machine. Unfortunately, not all large grocery stores will have a machine that grinds fresh peanuts for you, so if you can't find one that does and have to purchase your peanut butter in a container or jar, be sure to read the ingredient list on the jar of peanuts that you buy. The only ingredient should be peanuts and nothing else.
Using real peanuts instead of commercially processed peanut butter in this recipe makes a better cookie. The cookie remains soft, even a few days after baking, and maintains a peanut butter flavor that is authentic and quite pleasant. People will ask you for the recipe and the kids will LOVE these.
Butter is the other major change in this recipe. Do not try to use margarine either because it will not work. Butter adds a beautiful texture to these cookies that margarine, vegetable shortening, and other synthetic, fake fats just cannot duplicate.
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People will ask you for this recipe when they try these cookies and the kids will love these as long as you use the best real ingredients that you have access to.
Homemade Ground Peanut Cookies
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24, 2" cookies
Ingredients for Peanut Butter Cookies
- 1/2 cup organic sweet cream butter, room temperature
- 1/2 cup freshly ground peanuts, unsalted
- 1/2 cup organic white sugar
- 1/2 cup organic brown sugar, packed
- 1 large egg
- 3/4 teaspoon real vanilla extract
- 1 1/2 cup all purpose, unbleached flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
How to Make Real Old Fashioned Peanut Butter Cookies
- Preheat your oven to 350 degrees.
- In a medium to large mixing bowl, combine the ground peanuts and the butter until they are well mixed. You can do this by hand or using a mixer.
- Add the packed brown sugar and the white sugar to the mixed ground peanuts and butter mixture. Stir until well mixed.
- Add the egg and the vanilla and stir until mixed.
- In another bowl, sift (or stir) the flour, baking soda and salt together.
- Slowly add the dry ingredients to the wet ingredients, mixing well as you go. The dough will become harder to stir when you get to the end of the dry ingredients.
- Roll teaspoon size balls of cookie dough and place the balls a couple of inches apart on an ungreased cookie sheet.
- Using the tines of a fork, make a traditional cross-cut pattern in the top of each cookie. This adds the design and also flattens the cookies for better baking.
- Place the cookie sheet in the oven and bake for 10 to 12 minutes. You will know that the cookies are done when the edges are a very light brown.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a cooling rack to finish cooling.
- Cookies will remain soft and delicious, stored in an air tight container, for up to a week.
Peanut Butter Cookies Photo Instructions
© 2015 Helena Ricketts