According to the National Peanut Board, there is evidence that ancient South American Inca Indians were the first to grind peanuts to make peanut butter.
In the United States, Dr. John Harvey Kellogg (of cereal fame) invented a version of peanut butter in 1895. Then it is believed that a St. Louis physician may have developed a version of peanut butter as a protein substitute for his older patients who had poor teeth and couldn’t chew meat.
Peanut butter was first introduced at the St. Louis World’s Fair in 1904.
The first peanut butter cookie was introduced in Mrs. Rorer’s New Cook Book circa 1902. There have been many versions since then but I think I discovered probably the easiest version and one that taste so good I just had to share it with you.
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I remember getting this recipe from a little girl at a bake sale a few years ago. I thought the cookie tasted so delicious and the little girl was standing there so proud when I complimented her. I still remember that big smile and now, when I see a peanut butter cookie, I think of that sale.
You may think it’s an amateur recipe but when you think about it, it’s all natural and for those looking for something gluten-free, here is the perfect cookie.
Notice the recipe has no flour, baking soda or shortening. Those are usually staples in peanut butter cookies. Here, just simple ingredients including peanut butter, egg, sugar and vanilla extract. Seriously, do you need anything else?
It’s summertime, who has time for a recipe that requires many ingredients and takes a lot of time? This is simple, delicious and something the whole family will enjoy.
As for me, I’m going to prepare some ice cream sandwiches with my homemade peanut butter cookies.
Did I mention adding a few chocolate chips or some sea salt on top? Believe me it will not hurt. Who knows, this may be your next go-to recipe for afterschool events, bake sales and more.
Church Bake Sale Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 whole egg
1 teaspoon vanilla extract
Preheat oven to 325 degrees. In a mixing bowl, add peanut butter, sugar, egg and vanilla. Cream all together. Line baking sheet with parchment paper.
With a melon baller, scoop 24 balls of dough onto the cookie sheet. Flatten with the tines of a fork. Place in oven and bake for 12 to 15 minutes. Remove from oven, cool and serve.
Chef Jasper J. Mirabile Jr. of Jasper’s runs his family’s 62-year-old restaurant with his brother. Mirabile is a culinary instructor, founding member of Slow Food Kansas City and a national board member of the American Institute of Wine and Food. He is host to many famous chefs on his weekly radio show “Live! From Jasper’s Kitchen” on KCMO 710 AM and 103.7 FM. He also sells dressings and sauces.