Peanut Crunch Cookies

If this is your first time to our blog, we are more than just recipes! Each of the recipes on our blog is a recreation from a cookbook published in 1951 in Santa Maria, California. We are not only recreating these recipes, but we are also revisiting the lives of each contributor and sharing their bios with you. You can read more about this project on our About page.

This recipe for Peanut Butter Crunch Cookies was contributed to the Companys a-Comin’ cookbook by Adeline Brass.  Throughout the 1950s, Adeline would enter her baked goods, homemade preserves, and homegrown flowers in the local county fair.  Not only did her entries consistently place highly, but she was also the sweepstakes winner in both 1954 and 1956.  Considering how accomplished she was for a home cook, it feels like an extra special treat to be able to recreate a recipe that came from her collection.

Though I couldn’t find any specific mentions of this cookie recipe winning any awards, it can definitely hold its own against any other favorites.  I’ve made this recipe several times at this point, and each time has garnered plenty of compliments despite my basic baking abilities.  The texture of the bake is a perfect middle ground; it’s not a soft bake but it’s also not hard or crispy.  The flavor is light and not too overpowering while still remaining true to a classic peanut butter cookie, and the chunky peanut butter gives it that extra crunchy texture.

If you want to add an elevated twist to this recipe, you can make a quick chocolate dipped cookie by dunking in some melted chocolate and adding a sprinkle of sea salt or crushed peanuts.  You can also experiment with an almond or cashew butter in place of peanut if you’re not a fan of traditional peanut butter cookies or just want something a little different. (Thanks for that suggestion, Jan!)

Every time I’ve made this recipe, I’ve thought of Adeline making this herself and who she would have shared it with. From the more personal accounts I’ve found that have given a glimpse into her life, it seems as though she was likely a person who enjoyed caring for others and often showed that care through her food. While that’s entirely speculation, of course, it still feels like such an intimate connection to have with her seventy years later.

Peanut Crunch Cookies

Servings: 1 dozen cookies

Prep Time: 1 hr, 10 min

Cook Time: 12 min

Total Time: 1 hr, 22 min

Ingredients:

• 1 1/2 cup all-purpose flour

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup crunchy peanut butter

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1/2 cup shortening

• 1 egg, beaten

• 1 tsp vanilla

Instructions:

1. Sift together flour, baking soda, baking powder, and salt. Set aside.

2. Using a mixer with a paddle attachment, cream together the peanut butter and shortening.

3. Add sugar and brown sugar and continue to cream together.

4. Add egg and vanilla until combined.

5. Add the previously sifted dry ingredients and mix well until dough forms. Chill the dough for about an hour.

6. When dough has been chilled, preheat the oven to 375 degrees F. While the oven is preheating, roll the dough into small balls, about 1 inch in size. Place each ball on an ungreased cookie sheet (I use a silpat liner) and flatten with a fork.

Optional:

If you want to do a chocolate dipped cookie, just melt some chocolate chunks or chips in a double boiler. Dip each cookie about halfway and layout on some parchment or waxpaper to dry. Sprinkle some crushed peanuts or sea salt over the chocolate before it hardens.