Recipe by Cyllene
This recipe is from the 1987 version of the Canadian Living Cookbook. It's the best peanut butter cookie recipe, imo, I always use this one. The original does not call for the M&Ms, but it's my favourite thing to add! If you are going to triple or more the recipe, add an extra egg, it helps keep them whole once baked. The original also calls for 1.5 cups all purpose flour, but I use half and half, and you cannot tell the difference! http://www.canadianliving.com/food/
Top Review by ihvhope
I like these cookies. I really like that they only call for 1/2 cup butter and no crisco like so many other peanut butter cookies. I put in peanuts but left out the M&M's. I got 24 three inch diameter cookies.
- 118.29 ml butter, softened
- 236.59 ml brown sugar, packed
- 177.44 ml crunchy peanut butter
- 1 egg
- 4.92 ml vanilla
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat flour
- 7.39 ml baking powder
- 1.23 ml baking soda
- 0.25 ml salt
- 59.14 ml peanuts, halved (optional)
- 59.14 ml M&M' (optional)
Directions See How It's Made
- In large bowl, cream together butter and sugar. Add peanut butter, creaming thoroughly. Beat in egg and vanilla. In separate bowl, combine flours, baking powder, baking soda, and salt. Blend into creamed mixture. Fold in M&Ms if using. Shape into small balls (1-1/4 inch / 3 cm in diameter) and place on cookie sheets (greased or lined with parchment paper). Flatten slightly with floured fork.
- If desired, top each cookie with a peanut half.
- Bake in 350° F (180° C) oven for 8 minutes or until lightly browned.
- Cool on baking sheets for a few minutes, then remove to racks to cool completely.
- Makes about 40 cookies.