These delightfully golden-colored sweet crunchy, with a chew center peanut butter cookies maybe your next go to snack! With just 5 ingredients that are readily available at home who can’t not try this recipe? From a cup of peanut butter a mix of ingredients, to be baked using an oven or pan this peanut butter cookie will still stay delicious no matter which way.
From peanuts to peanut butter
Peanut are native the in the Western Hemisphere and are grown in tropical and subtropical regions. Said to be originated from South America and spread through the Spanish fleet. Peanuts were one of the items brought back by the Spaniards to Europe, trading slowly came around and brought the humble peanut to Africa and Asia. These were then considered food for the poor, one was because the growing and harvesting method was slow are hard to handle, and because the arrival of peanuts came with ships carrying slaves in the 1700’s. It wasn’t until the Civil War that the peanut was associated to the Southern part of the United States. After the Civil War the popularity of peanuts skyrocketed and by the 19thcentury the production for harvesting and processing developed and expanded which contributed to labor saving equipment, a demand for peanut butter, peanut oil, salted or roast peanuts, and other peanut based confections.
As time went one different ways of consuming the peanut was made, from Africans using grounded peanuts to turn into stew, Chinese using crushed peanuts to create sweet creamy or savory sauce, and the Civil was soldiers dining on ‘peanut porridge’. Peanut butter started as a peanut paste in 1890, St. Louis. Supposedly by a unknown physician who encouraged George A Bayle Jr., an owner of a food products company to package grounded peanut paste as a protein substitute for people who couldn’t chew and has poor teeth, they mechanized the process of grinding peanuts and selling the peanut butter out of barrels for 6 cents per pound.
At the same time in Battle Creek, Michigan, Dr. John Harvey Kellogg was experimenting with peanut butter, using this as a source of protein for his vegetarian patients. His brother W.K. Kellog a sanitarium business manager for Western Reform Institute, opened the Sanitas Nut Company that supplied peanut butter to local grocery stores. This peanut butter paste like adhesive wasn’t as tasty and iconic as the peanut butter we have now, the peanut butter process back then was steamed compared to today’s roasted nuts that added a more intense charred flavor, prior to grinding. The Kellogg brothers then changed directions and went into the cereal business and gained worldwide recognition.
It was a Kellogg employee, Joseph Lambert who worked on developing the processing equipment and begun selling peanut butter grinders in 1896. His wife Almeeta published a but cookbook called “The complete guide to Nut Cookery” three years later, and after 2 more years the Lambert Food Company was created.
In the 1903, Dr. George Washington Carver, considered the father of the peanut industry, developed 300 other uses for peanuts and improved peanut horticulture. In was in the Universal Exposition of 1904 that C.H. Sumner introduced the peanut butter closer to what we have now. This started the peanut butter trend that in Columbus Ohio, the Krema Products company, the oldest peanut butter company that’s still in operation begun selling peanut butter which were still made in barrels, they even had to only sell within Ohio that time as delivering it further since the road system still has not yet been built, and this was spoil the peanut butter. And in 1955 after a few more hits and misses, developments in lands and processes to keep the peanut butter from rotting and preserved. Proctor and Gamble entered the peanut butter business acquiring the makers of Big Top Peanut butter. In 1958, they introduced the Jif and now operated the world’s largest peanut butter plantation.
This long history of how it came to be from the simple but to the peanut butter we now all love and adore has challenged many to recreate and invent new ways on incorporating the smooth or chunky peanut butter into many delightful desserts.
Peanut Butter cookiesCourse: Dessert, Snacks
A sweet chewy oh so easy nutty treat.
1 cup brown sugar
1 cup peanut butter
1 large egg
1 teaspoon baking soda
½ cup chocolate chunks
- In a bow, mix together sugar and baking soda.
- Add the peanut butter, egg and mix well. Add the chocolate fold and set aside.
- To oven bake
- Prepare a baking pan with parchment paper, take a tablespoon of batter and place these 1 & ½ inches apart.
- Bake in a 160°C or 320°F preheated oven for 8 to 10 minutes.
- Let this cool to room temperature before taking it off the pan.
- To pan bake
- Turn the pan to medium low and cover for 10 minutes.
- Place the batter over a plate lined with parchment.
- Take the pan cover off and place a wire stand and the plate with a cookie. Cover and ‘bake’ this for 8 – 10 minutes.
- Let this cool before taking it off the plate.
- Add any fillings like nuts, white or dark chocolate chunks, and even dried fruits.
- Cookies will flatten as it cools.
Peanut butter cookie recipe (tagalog)
- 1 tasa kayumangging asukal
- 1 tasapeanut butter
- 1 malaking itlog
- 1 kutsarang baking soda
- ½ tasa chocolate chunks
- Sa isang mangkok, haluin ang asukal at baking soda.
- Idagdag ang peanut butter, at itlog, haluin ng mabuti. Idagdag ang tsokolate, haluin at itabi.
Paglulutuin sa oben
- Maghanda ng trey na may parchment paper, kumuha ng kutsara ng batter at ilugar ng 1 at ½ na pulgadang magkalayo.
- Utuin sa 160°C o 320°F ininit na oben ng 8 o 10 na minuto.
- Palamigin bago tanggalin sa tray.
Panglulutuin sa kawali
- Maghanda ng kawali na may katamtamang init, takpan ito ng 10 na minuto.
- Ilagay ang batter sa plato na may parchment paper.
- Tangalin ang takip at ilugar ang wire stant bago ang plato na may cookie. Llut
- Palamigin bago tanggalin sa tray.