Community Pick
Blue Ribbon Peanut Butter Cookies
"I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two."
photo by Patti G.
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
4 dozen
ingredients
- 118.29 ml butter or 118.29 ml margarine (I always use butter)
- 118.29 ml peanut butter (crunchy or smooth)
- 118.29 ml granulated sugar
- 118.29 ml brown sugar
- 1 egg
- 2.46 ml vanilla extract
- 295.73 ml sifted all-purpose flour
- 3.69 ml baking soda
- 1.23 ml salt
- 118.29 ml granulated sugar (use to roll cookie balls in)
directions
- Cream butter, peanut butter, both sugars, egg and vanilla.
- Sift together all the dry ingredients; blend into creamed mixture.
- Shape in 1 inch balls; roll in granulated sugar.
- Place 2 inches apart on a ungreased cookie sheet.
- Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
- Bake at 375 degree oven for 10 to 12 minutes.
- Cool slightly; remove from pan.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Holy Cow, Batman!! These are fabulous!! We make peanut butter cookies often, but somehow missed this recipe. Many peanut butter cookie recipes look similar, but this one is a true standout. DH actually put this together this morning, and he is an excellent cookie baker. Sugary, peanut buttery, and extremely tender, they are everything a peanut butter cookie afficionado could want. Thank you for our new favorite standby! -
Awesome peanut butter cookies! Definitely don't forget to roll them in sugar... I did on the first dozen. The rest got sugared and the light coating of sugar completed the cookie perfectly... I can see why these won a blue ribbon! Thanks for posting!
-
These were delicious. It wasn't until after I had made them that my husband noticed that they are exactly the same as the ones my mom makes. So I looked up that recipe, and sure enough, exactly the same. I was making these back in the late 70's, and they were great then. I like them better with crunchy peanut butter - I just like the little peanut pieces. -
I loved these. The flavor is perfect and they were ridiculously simple to make with ingredients I have in my pantry at all times. The day of baking, they were crisp around the edges and chewy and soft in the middle. The following days, soft and chewy. Yum! -
I am sorry to have to give this recipe such a low review, but there are a few reasons I feel it is warranted. My first reason is iI made these for a fundraiser that is being given for a local family. I was so unimpressed with these that I woule not have felt comfortable donating them. I had to make something else. I just wish I had read the reviews a little more carefuilly before I decided to try thiese. You did not say how soft the dough was. I had to chill it, even though I was looking for a recipe that didn't need chilling. So I had to wake up an hour earlier to finish these. Another strike. The flavor wasn't all that impressive either, and they flattened out and looked terrible. It also took me 3 tres to get the bakng time and temp right. I wasted a lot of ingredients, expensive things these days. I've had many pb cookies better than this. My stand-by PB cookie recipe is better than this. I was hoping "blue ribbon" would be exceptional. Then, when I searched zaar to find the recipe agan to giove it a review, I found another with the same name. That one not only used shortening, it also had baking powder. Probably the reason this version had such a bad texture. Secondly, the other recipe called for chilling, as well as baking at 350 for 9 odd minutes. So poor, incomplete directions, poor outcome, mediocre flavor, vaguness on baking temp and time causing many burned and/or underdone, wasted cookies .... I couldn't rate this any higher. And I am sorry, and I was truly expecting these to be great.
see 45 more reviews
Tweaks
-
I like this. The cookies have good peanut butter flavor and the right amount of chew. I did make a small change. First of all, I cut the salt in half. I used Smuckers Natural peanut butter and Spectrum Organic Shortening (which is palm oil). Following advice from some reviewers on a number of peanut butter cookie recipes, I cut the shortening in half and replaced it with an equal amount of peanut butter (peanut butter contains a lot of fat in the form of peanut oil so this is an easy sub). The dough came out crumbly (that might be due to the shortening I used) so I added a tablespoon of milk, it was still crumbly but I was able to form the cookies with no problems. I like these cookies a lot and will make them again. I served them to my brother who says he doesn't like peanut butter cookies but he liked these a lot. Now, as far as the number of cookies the recipe claims to make (4 dozen), you will not get anywhere near that unless they are the size of a peanut. I got exactly 18 normal size cookies from this recipe. -
Truly worthy of a 5 star rating and I've only tasted the dough. I could eat it by the spoonfuls. First off I want to say that I used Adams peanut butter and it smelled so fresh and delicious when I opened the jar. If you are making peanut butter cookies it's very important to have fresh peanut butter. If it's even a little rancid beware that it will taint the whole batch. <br/>2nd I used a pecan maple syrup in place of the brown sugar, no regrets there. I also added chocolate chips, though it tasted perfect without. <br/>The batter is very soupy and hopefully it sets up in fridge. If not, I plan to make bar cookies instead. Thank you for a very wonderfully delicious peanut butter cookie. -
I adjusted the recipe a bit and maybe that was my downfall. Did not use your typical store-bought peanut butter, used peanuts ground through the pb machine so had no added salt or oil or anything. Used raw sugar instead of white sugar too. I also took a few goes to get them more chewy - 170oC for 8 mins was getting there. Still yummy though.
RECIPE SUBMITTED BY
I'm a true blooded Texan, third generation. I work at a college and love to spend my free time with friends and famliy. I love to give'm lots of love and good food! Paula Deen's cookbooks are one of my favorites but I also love cookbooks that are compiled from church groups and clubs that are selling them as a fundraiser, they are always filled with tried and true family favorites. I have even helped with a few of these myself. One of my passions is helping with children. I worked in a school district for many years and still volunteer helping in my daughter's 3rd grade classroom. (I'm proud to say she's the teacher, Baylor grad 2004!)I guess my biggest pet peeve is people that complain about things but don't try to be part of helping with the problem. I was taught you have no right to complain when you are not willing to help make things better for the next ones to come along.
