When I was a kid, I loved my mom’s old Betty Crocker Cooky Book. I think it was all the colorful cookies that enthralled me. Oddly, I only ever made one recipe from it regularly: Peanut Butter Cookies. They’re fantastic cookies so I never got bored of it. A few years ago for my birthday, my parents gave me a reprinted version of this book, which was originally published in 1963. It was then that I renewed my love of this peanut butter cookies recipe. Tonight I made a vegan version for a bunch of friends and everyone raved about how good they were. Thanks Betty!
Betty Crocker’s Peanut Butter Cookies
This recipe is doubled from the original, and produces about 3 dozen cookies.
1 cup peanut butter (best if you use good, natural, unsalted, crunchy peanut butter)
1 cup butter
1 cup sugar
1 cup brown sugar
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
- Preheat oven to 375°F
- Mix butter, peanut butter, sugars, egg.
- In a separate bowl, mix all dry ingedients.
- Mix dry ingredients with wet ingredients until well blended.
- Roll dough into 1 1/4″ balls and put them on a cookie sheet. Mash with a fork in a criss-cross pattern. Bake in a 375°F oven for 10 minutes. Cookies should be very slightly browned around the edges but still gooey and shiny looking in the center. Allow them to cool for about 5 minutes on the cookie sheet before transferring to a cooling rack.
To make these vegan, I substituted Earth Balance margarine for the butter, and Ener-G egg replacer for the egg. Two eggs worth of replacer is 1 tablespoon of egg replacer powder + 1/4 cup warm water, whisked together. I found that there wasn’t enough moisture though, so I added some soymilk, a bit at a time, until the dough came together with the right consistency. It should stick together and not be crumbly, but it shouldn’t be too mushy. I also added a little canola oil because some of the peanut butter I’d used was extremely dry.