If you didn’t know that I bet you also didn’t know that:
- It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
- Two peanut farmers have been elected president of the USA – Thomas Jefferson and Jimmy Carter.
- Grand Saline, TX holds the title for the world’s largest peanut butter and jelly sandwich weighing in at 1,342 pounds. Grand Saline outweighed Oklahoma City’s 900 pounds peanut butter and jelly sandwich in November 2010.
- Americans were first introduced to the Reese’s Peanut Butter Cup in 1928.
- The average child will eat 1,500 peanut butter and jelly sandwiches before he/she graduates high school.
- Four of the top 10 candy bars manufactured in the USA contain peanuts or peanut butter.
- The peanut is not a nut, but a legume related to beans and lentils.
(All facts from the National Peanut Board.)
What I did know is that Mimi Kerr is a Houston based children’s cooking instructor. And, apparently she knows her audience because the girls loved these peanut butter cookies! Isn’t knowledge a wonderful thing?
These cookies have a classic crunchy peanut butter cookie flavor and are mildly addictive. These are best with ice cold milk. 🙂
Happy Peanut Butter Day!
Crunchy Peanut Butter Cookies
Yield: About 2 1/2 dozen cookies.
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter at room temperature
1/2 cup smooth or crunchy peanut butter
3/4 cup granulated sugar, divided
1/2 cup firmly packed brown sugar
1 tsp. vanilla extract
3/4 cup dry-roasted peanuts, coarsely chopped
1. Preheat oven to 375 degrees. Lightly grease 2 baking sheets or cover with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. Combine butter, peanut butter, 1/2 cup sugar, brown sugar, egg and vanilla in a large mixing bowl. With an electric mixer, beat on medium speed until mixture is smooth and creamy.
4. Add flour mixture; beat until blended. Stir in roasted peanuts.
5. Place remaining 1/4 cup sugar in a small bowl.
6. Roll rounded tablespoons of dough between your palms into balls. Roll balls in sugar.
7. Place balls 3 inches apart on prepared baking sheets. Flatten each ball by pressing on the top with a fork twice crosswise. (Dip fork into sugar between each cookie to prevent sticking.) Each cookie should be about 1/2-inch thick.
8. Bake until cookies are lightly browned, about 12 minutes.
9. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely.
Source: Houston Chronicle, September 2003