In this video, Betty demonstrates how to make her all-time favorite peanut butter cookies. Out of hundreds of recipes tested and adapted, this one is Number One! Ingredients: 1 cup creamy (smooth) peanut butter 1/2 stick butter 1/2 stick margarine 1/2 cup white sugar 1/2 cup brown sugar, firmly packed 1/2 teaspoon vanilla extract 1 egg 1 1/2 cups self-rising flour Cream 1 cup peanut butter, 1/2 stick butter, 1/2 stick margarine, 1/2 cup white sugar, and 1/2 cup brown sugar until smooth. Add 1/2 teaspoon vanilla extract and 1 egg. Beat well, until all ingredients are well-combined. Stir in 1 1/2 cups self-rising flour, until mixture turns into a ball shape. Cover with plastic wrap and refrigerate for 4 hours or overnight. When ready to make cookies, roll small pieces into 1-inch balls and place them about 2 inches apart on a baking sheet. Use a fork to flatten each ball with a criss-cross pattern. Bake in an oven that has been preheated to 375 degrees for 10 minutes. Remove from the oven when done, and immediately place on a cooling rack or flat platter to maintain their shape while cooling. When cool place in a zip-lock plastic bag or sealed container for storage. These are the yummiest of cookies, and a great comfort food!
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February 23rd, 2010 at 6:05 pm
I love how you answer our comments — it helps lots!
thanks betty!
February 23rd, 2010 at 6:05 pm
No, you don’t. The chilling is to make them easier to form into cookies. If you can work the dough just fine, then go rigjht ahead! (This is one dough that is really easy to work with!) Thanks for your question!
–Betty
February 23rd, 2010 at 6:05 pm
Hey betty!
Do you have to chill these before baking them?
February 23rd, 2010 at 6:05 pm
Thanks for your wonderful feedback! I appreciate your comment!
–Betty
February 23rd, 2010 at 6:05 pm
i love it! my peanut butter cookie dough is always soggy and i cant do the criss crosses .. yours is excellent you should have your own show
February 23rd, 2010 at 6:05 pm
No, you can use white sugar for all of the sugar. It will taste a little different, but will still be very good!
–Betty
February 23rd, 2010 at 6:05 pm
DO you have to use brown sugger ?
February 23rd, 2010 at 6:05 pm
Yes, you may use eggbeaters. I would use 1/2 of a small containter.
–Betty
February 23rd, 2010 at 6:05 pm
Thanks for your great feedback! I searched for the perfect peanut butter cookie for a few years before I found this one; I never looked back!
–Betty
February 23rd, 2010 at 6:05 pm
Thanks for your wonderful feedback! And thanks for your tip, while I was overwhelmed with comments!
–Betty
February 23rd, 2010 at 6:05 pm
Thanks for your compliment!
–Betty
February 23rd, 2010 at 6:05 pm
I’m not sure what bread flour is in Canada. Just check on the bag or box to see if it contains more than just plain flour. Self-rising flour has baking powder and salt added, so that you don’t have to add it. (You can just use all-purpose flour, and for each cup, add 1/12 teaspoons baking powder and 1/2 teaspoon salt.)
–Betty
February 23rd, 2010 at 6:05 pm
By self-rising flour, do you mean bread flour or as we here in Canada call it All-purpose flour?
February 23rd, 2010 at 6:05 pm
Betty Your more of an American Patriot than you know! Great cookies!!
February 23rd, 2010 at 6:05 pm
Hi Betty, I hope you are enjoying your well deserved break. I tried your recipe and they came out great, my husband and grandchildren loved them! I didn’t have slef-rising flour on had so I just used regular and added 1/2 tsp. baking powder. It was fine. I thought I’d share that for the folks who might have to use regular flour. Thanks.
February 23rd, 2010 at 6:05 pm
Yeah Betty, you saved the day! My daughter and I made these tonight and even added some kisses to them for a cookie exchange tomorrow. I know you’re taking a break from you tube but thanks for your help!
February 23rd, 2010 at 6:05 pm
Hi Betty, Is there a subsitute for eggs in this recipe to make cookies? or can I use egg beater and if so how much?
February 23rd, 2010 at 6:05 pm
That’s great! Thanks for your wonderful feedback!
–Betty
February 23rd, 2010 at 6:05 pm
Hi Betty! I know I already commented twice on here (sorry) But I just wanted to let you know I re-tried the cookies and they came out beautifully!!! I didn’t have them in the oven long enough.
February 23rd, 2010 at 6:05 pm
I don’t know if you continued with the cookies. They will work fine at 2-inches, but when you flatten them out, they will take up more room on your baking pan.
–Betty
February 23rd, 2010 at 6:05 pm
No, that’s fine, just flatten them , as usual, and they will be bigger.
–Betty
February 23rd, 2010 at 6:05 pm
BETTY! I accidentally made them two inches in diameter, does that matter?
February 23rd, 2010 at 6:05 pm
Thanks for your compliments on the cookies and my kitchen! (My hair is hopeless, so I’m not expecting much with it!) Thanks for your nice comment!
–Betty
February 23rd, 2010 at 6:05 pm
You need to tell your hair dresser to give you some bangs, you would look super cute with some fringe…..thank cookies were great….love your kitchen very nice set up……Keep makeing the videos your cooking is awsome……
February 23rd, 2010 at 6:05 pm
You are very welcome!
–Betty