School Days Peanut Butter Cookies 1930s 1940s
Step back in time with these nostalgic School Days Peanut Butter Cookies, a delightful treat inspired by beloved recipes from the 1930s and 1940s. Packed with the rich, nutty flavor of peanut butter and sweetened with just the right balance of granulated and brown sugar, these cookies are soft, chewy, and irresistibly satisfying. The signature crisscross fork pattern on top adds a charming homemade touch, perfect for recreating authentic old-school vibes. With just 15 minutes of prep time and a few pantry staples like butter, flour, and vanilla, this recipe brings comfort and simplicity straight from history to your baking sheet. These vintage cookies are ideal for afternoon snacks, lunchbox surprises, or baking sessions that celebrate timeless flavors.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 120 grams peanut butter (smooth or chunky)
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Add the peanut butter to the mixture and beat until well combined.
Mix in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Using a tablespoon or small scoop, portion out the dough and roll it into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Use a fork to press down on each ball, creating a crisscross pattern on the top.
Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden. The centers will remain soft, which is perfect for a chewy cookie texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 376.1 g | 137% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 209.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
