I've taken some liberties with this recipe. For example, while the originally-transcribed version calls for just 1/2 cup flour, from experience I've learned that it's necessary to add considerably more (perhaps even more than the 1-1/2 cups that I've suggested). You'll want to soak up enough oil from the butter and peanut butter that it's sufficiently easy to shape the 1" balls, and so that the fork doesn't get inextricably stuck when flattening with the decorative indentations.

Blend butter with brown sugar, peanut butter, salt and egg. Add flour and baking soda. Shape into 1" balls. Flatten by pressing criss-cross with fork.

Bake on ungreased cookie sheet for 10 to 12 minutes at 375°F.


Makes about 4 dozen cookies