Peanut Butter Cookies from the Forties

Peanut Butter Cookies from the Forties

Bonnie Taylor 0

"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."

Ingredients 30 m {{adjustedServings}} servings 52 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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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.
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Reviews 9

  1. 11 Ratings


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 to The Woman I Love, and she thought they were great. On the plus side, these are quick and easy to make. I was in a hurry and didn't mix the wet and dry ingredients exactly as given, so hopefully that didn't affect my results; I did use all the correct ingredients and amounts, though. This made two batches for me. For the second batch, I used a greased (with butter-flavored cooking spray) cookie sheet, which was a mistake, as the cookies burned a bit. The ungreased, non-stick cookie sheet I used for my first batch worked best.