The peanut butter cookie originated in the United States in the 1910s, and is now considered an American cookie classic. So much so that school cafeteria's across the nation have been serving them to our kids for generations; including the famed Chicago School district cookie.
#TasteOfNostalgia
Chicago Public School Peanut Butter Cookies
3/4 pound (3 sticks) butter, softened
1 1/4 cups granulated sugar
1 cup brown sugar, packed
1/2 pound peanut butter
2 eggs
2 3/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Heat oven to 375 degrees F.
In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes.
Add both sugars and mix until no granules remain, about 5 minutes.
Add peanut butter and mix until combined.
Add eggs; continue to beat on high speed for 1 minute.
In a large bowl, combine flour, baking soda and salt.
Slowly add flour mixture to butter mixture; stir until well-blended.
Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick. Press with fork
Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.
Source: Chicago School District
#schooldays #peanutbuttercookies #vintagerecipes #childhoodmemories #chicagoschooldistrict