Peanut Butter Cookies from the Forties Recipe -
Peanut Butter Cookies from the Forties Recipe
  • READY IN 30 mins

Peanut Butter Cookies from the Forties

Recipe by  

"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 Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Dec 14, 2002

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
Jan 21, 2003

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.


11 Ratings

Feb 26, 2007

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.

Aug 16, 2010

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

Apr 05, 2013

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. I slowly added the dry into the wet and also did add just a splash of vanilla. I thought these were GREAT. They had that softness but at the same time a little crunchy and the texture was just what I like in a PB cookie. Melt in your mouth. Thumbs up.

Apr 19, 2011

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

Dec 20, 2010

Terrible and dry. 10 minutes=burned.

May 11, 2009

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


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  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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