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Peanut Butter Cookies from the Forties

Rated as 2.93 out of 5 Stars

"These are from the war era and are very easy to assemble. I do it in my mixer. My Mom would make these when we came home from school and they were always good with a big glass of milk."
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Ingredients

30 m servings 52
Original recipe yields 48 servings (4 dozen)

Directions

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  1. In a medium bowl, cream together the peanut butter, butter and brown sugar until smooth. Beat in the egg. the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Cover dough and chill for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
  3. Flatten balls with a fork. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts


Per Serving: 52 calories; 3.4 4.5 1.2 9 63 Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

pretty good, not too sweet, I did roll balls into chopped cocktail peanuts which added a salty note...I'll make them again for sure, maybe add sugar to the chopped nuts

Most helpful critical review

It's an ok recipe, but it's a bit dry which overpowers the peanut butter taste. I would make them again, but I would probably increase the peanut butter by a 1/4 cup.

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It's an ok recipe, but it's a bit dry which overpowers the peanut butter taste. I would make them again, but I would probably increase the peanut butter by a 1/4 cup.

pretty good, not too sweet, I did roll balls into chopped cocktail peanuts which added a salty note...I'll make them again for sure, maybe add sugar to the chopped nuts

These get a middling rating because, like another reviewer, I found them to be way too crumbly - fragile, in fact. The taste was pretty good, but somewhat mild. I did give a few of the best ones...

They came out nice and soft, but bland and salty. =(

I did add 1/4 cup more PB as a previous reviewer stated they would do. The recipe was a little confusing because it says to beat IN the egg, etc, and then add it to the bowl of creamy PB mixture...

This is the exact recipe I was looking for. Brings back many fond memories of not only eating them but making them too!

Terrible and dry. 10 minutes=burned.

These werent totally awful..but I thought they were much too crumbly and certainly not sweet.

Not bad, but too crumbly. I rolled mine in sugar, and still too plain.