Peanut Butter Cookies
The origin of the peanut butter cookie began in New York in the early
1900s. They were generally rolled flat and cut like a sugar cookie. The
familiar hash marks from pressing with a fork that we see today were
introduced to the recipe in the June 1932 Schenectady
Gazette. They were to aid in an evenly baked cookie, but
forever changed the aesthetic.
Ingredients
Units:
- Egg - 1¾ oz
- Bread Flour - 7⅛ oz
- Baking Soda - 1/8 oz
- Unsalted Butter - 5⅜ oz
- Creamy Peanut Butter - 5⅜ oz
- Granulated Sugar - 3⅝ oz
- Brown Sugar - 3⅝ oz
- Salt - 1/8 oz
Servings
20 cookiesDirections
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