The Enduring Magic of Fannie Farmer’s Peanut Butter Cookies (Half Recipe)

There’s a certain aroma that instantly transports me back to childhood – the comforting, nutty scent of peanut butter cookies baking in the oven. My grandmother, a woman whose kitchen was the heart of our family, always kept a batch of these on hand. Her recipe, passed down through generations, was remarkably similar to Fannie Farmer’s, a testament to the enduring appeal of this classic treat. Every bite was a warm hug, a reminder of simpler times and the unwavering love of family. Now, I’m excited to share a scaled-down version of this timeless recipe, perfect for satisfying a craving without tempting you with dozens of cookies.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: Approximately 20 minutes
• Servings: Varies (dependent on size of cookies)
• Yield: Approximately 12-15 cookies
• Dietary Type: Not Gluten-Free, Contains Dairy (from Shortening), Contains Egg

Ingredients

• ½ cup shortening (102.5 g)
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 egg
• ½ cup creamy peanut butter (128 g)
• 1 ½ cups all-purpose flour
• ⅛ teaspoon salt
• 1 teaspoon baking soda

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Cookie sheets
• Fork
• Oven

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease your cookie sheets. Alternatively, you can line the cookie sheets with parchment paper for easy cleanup.

2. In a large mixing bowl, cream together the ½ cup of shortening, ½ teaspoon of vanilla extract, ½ cup of granulated sugar, and ½ cup of packed light brown sugar. This step is crucial for achieving a light and airy texture. Use an electric mixer if you have one, or get ready for a good arm workout! Continue creaming until the mixture is light and fluffy.

3. Add the 1 egg to the creamed mixture and beat well. Ensure the egg is fully incorporated before moving on to the next step.

4. Stir in the ½ cup of peanut butter. Make sure the peanut butter is well combined, creating a smooth and homogeneous batter. Avoid overmixing at this stage.

5. In a separate bowl, whisk together the 1 ½ cups of all-purpose flour, ⅛ teaspoon of salt, and 1 teaspoon of baking soda. This ensures that the leavening agent (baking soda) is evenly distributed throughout the flour, resulting in a more uniform rise in the oven.

6. Gradually add the dry ingredients to the peanut butter mixture, combining thoroughly. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix just until the dry ingredients are incorporated.

7. Form the dough into small balls using your hands. The size of the balls will determine the size of your finished cookies. Aim for about 1-inch balls for a standard-sized cookie.

8. Place the cookie dough balls onto the prepared cookie sheets, leaving some space between each cookie to allow for spreading during baking.

9. Using the back of a fork, press each cookie twice, creating a crisscross pattern. This not only flattens the cookies but also gives them a classic peanut butter cookie look. You can dip the fork in sugar between presses to prevent sticking.

10. Bake for approximately 8-10 minutes, or until the edges are lightly golden brown and the cookies appear firm. Keep a close eye on them, as baking times can vary depending on your oven.

11. Remove the cookie sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still soft.

Expert Tips & Tricks

• For a chewier cookie, slightly underbake them. Remove them from the oven when they are still slightly soft in the center. They will continue to bake on the hot cookie sheet.
• If you find your dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling into balls.
• Experiment with different types of peanut butter. Crunchy peanut butter will add a delightful texture to the cookies.
• For a richer flavor, consider using browned butter instead of shortening. Just be sure to let it cool slightly before incorporating it into the dough.
• If you want to make the dough ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Let it come to room temperature slightly before rolling into balls.

Serving & Storage Suggestions

These peanut butter cookies are delicious served warm with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. They are also perfect for packing in lunchboxes or enjoying as an afternoon snack.

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving. You can also freeze the dough balls before baking. When ready to bake, simply remove them from the freezer, let them thaw slightly, and bake as directed.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	202 kcal	10%
Total Fat	11g	17%
Saturated Fat	3g	15%
Cholesterol	12mg	4%
Sodium	141mg	6%
Total Carbohydrate	23g	8%
Dietary Fiber	1g	4%
Sugars	14g	N/A
Protein	4g	8%

Nutritional information is an estimate based on available data and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid (like milk or water) to achieve the correct dough consistency.
• Dairy-Free: Substitute the shortening with a plant-based butter alternative or coconut oil.
• Add Chocolate: Incorporate chocolate chips, chunks, or even cocoa powder into the dough for a chocolate peanut butter cookie.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the dough for a warm and comforting flavor.
• Peanut Butter Swirl: Mix a small amount of softened cream cheese with peanut butter and swirl it into the tops of the cookies before baking.

FAQs (Frequently Asked Questions)

Q: Can I use natural peanut butter for these cookies?
A: Yes, but be aware that natural peanut butter tends to be oilier than processed peanut butter. You may need to add a little extra flour to the dough to compensate for the excess oil.

Q: My cookies are spreading too thin. What am I doing wrong?
A: This could be due to several factors, including using too much shortening, not chilling the dough, or baking on a warm cookie sheet. Try chilling the dough for 30 minutes before baking and make sure your cookie sheets are cool before placing the dough balls on them.

Q: Can I double the recipe?
A: Yes, you can easily double the recipe to make a larger batch of cookies. Simply double all of the ingredients and follow the instructions as written.

Q: How do I prevent the fork from sticking when making the crisscross pattern?
A: Dip the fork in granulated sugar between each press. This will create a non-stick surface and prevent the dough from sticking to the fork.

Q: Can I use a stand mixer to make these cookies?
A: Absolutely! A stand mixer will make creaming the shortening and sugars much easier. Just be careful not to overmix the dough once you add the flour.

Final Thoughts

These Fannie Farmer peanut butter cookies, even in a smaller batch, are a testament to the simple joys of baking. They are incredibly easy to make, satisfyingly delicious, and guaranteed to bring a smile to anyone’s face. I encourage you to give this recipe a try and share your own variations and baking stories. Don’t be afraid to experiment with different flavors and textures to create your own signature peanut butter cookie! Perhaps a drizzle of melted chocolate or a sprinkle of sea salt would elevate these cookies to new heights. Happy baking!