Schoolhouse Peanut Butter Cookies
Schoolhouse Peanut Butter Cookies are a nostalgic treat combining the rich sweetness of brown and white sugars with creamy peanut butter. These cookies are perfect for school lunches, after-school snacks, or any time you crave a comforting, homemade dessert. Their delightful flavor and chewy texture make them a favorite among kids and adults alike.
Ingredients
Instructions
- Combine brown sugar and white sugar in a bowl.
- Add peanut butter and mix thoroughly.
- Add eggs and mix well.
- In a separate bowl, combine flour, soda, and salt.
- Add the flour mixture alternately with milk, beginning with the flour mixture.
- Add vanilla and mix well.
- Drop a heaping teaspoonful for each cookie 3 inches apart on a lightly greased cookie sheet.
- Bake at 350°F for 15 minutes.
- Remove from oven and let cool before removing from pan.
- Do not put in container hot. Let cool.
Tips & Substitutions
For a creamier texture, consider using a natural peanut butter without added sugars. If you prefer a bit of crunch, try adding chopped peanuts or using crunchy peanut butter. To enhance the flavor, you can substitute half of the white sugar with brown sugar. Ensure your baking soda is fresh for optimal rise in your cookies.
Serving Suggestions
These peanut butter cookies are delightful on their own but pair beautifully with a glass of milk or a scoop of vanilla ice cream. For a fun dessert platter, consider serving them alongside Double Chocolate Cookie Bars or Mildred Pardue's Blue Ribbon Carrot Cake for a variety of flavors.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. To reheat, place them in a microwave for 10-15 seconds or in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Schoolhouse Peanut Butter Cookies contains roughly 142 calories, with 3g protein, 13g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use almond butter instead of peanut butter?
Yes, you can substitute almond butter for peanut butter in this recipe. Keep in mind that almond butter has a different flavor profile, which may alter the taste slightly, but it will still yield delicious cookies.
What if I don't have sweet milk?
If you don't have sweet milk, you can easily make a substitute by mixing regular milk with a tablespoon of sugar or honey. Alternatively, use buttermilk for a tangy flavor that complements the sweetness of the cookies.
Can I make these cookies gluten-free?
Absolutely! To make gluten-free peanut butter cookies, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for the best texture. The cookies should still turn out delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).