Stamped, Homemade Peanut Butter Cookies

I made cookies this weekend, which I haven’t done in forever.

Plate of home made peanut butter cookies

Something put me in the mood and I was eager to try out this new home made cookie stamp that I ordered from Amazon.

Home Made Cookie Stamp

The minute I saw it I thought of the care packages I could send to my youngest when he goes away to college this fall.

Actually, it’s not this fall at all. It’s in less than six weeks. As in next month. Sigh.

Cookie stamp that says home made

Anyway, I wanted to give the cookie stamp a trial run and I wasn’t disappointed.

Sheet of Home Made Peanut Butter Cookies with Stamp

I made the balls of cookie dough a little bigger than I normally do (not a bad thing), thinking they would need to be bigger in order to get flat enough for the stamp.

It turns out that wasn’t really necessary; a regular amount of cookie dough will do.

Home Made Peanut Butter Cookies with Stamp

I also dipped the stamp in sugar until it was liberally covered (also not a bad thing) before I stamped each cookie. That worked well; the stamp didn’t stick at all.

My go-to peanut butter cookie recipe comes from this book.

Scholastic Cookie Book copyright 1973

I ordered it as part of a grade school Scholastic book order. In 1973.

I still have it and I still bake from it 41 years later. I can’t tell you how old typing that just made me feel.

Here’s the recipe, if you’re interested:

Peanut Butter Cookies

  • 1/2 cup butter or other soft shortening
  • 1/2 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Cream the shortening, peanut butter, and both sugars together. Add the egg and vanilla. Measure the flour, salt and baking soda into another bowl, add to the peanut butter batter and stir.

Bake at 350 degrees for 10 minutes. Makes approx. 20 cookies.

Peanut butter cookies using home made stamp instead of fork

The actual instructions in the book (which were written for children) say to break the egg into a cup before mixing it in the bowl. Does anyone do that anymore?

Maybe, maybe not, but I can report that a 1973 recipe still makes a mean peanut butter cookie in 2014.

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  1. I had that same book!! Probably ordered that same year…but don’t think I have mine anymore. 🙁

    1. You can borrow mine any time you want, Pam. 😉

  2. Julie,
    I am the same age as you, and while I do not have that book I still have many of the books I ordered. I loved ordering those books and awaiting their arrival.

    I still break my eggs in a cup and not directly into what I am making. I do not think many people seem to think of it anymore, but you can occasionally still get an egg with blood in it and if you added it directly to whatever you are cooking you could ruin the whole bowl of ingredients. Frankly, I am surprised cooks still do not do that. Once you have added it and found the egg has blood in it, I think you would be more likely to start breaking it in a cup again. 🙂


    1. Shelly, can you believe I’ve never had an egg with blood in it? Not that I can remember anyway. If I ever do I’m sure I’ll go back to the cup method. 😉 Love that you still have your Scholastic books.

  3. carol carnley says:

    I can’t believe that I found this book. I had it too but it is long gone now. Does it have a Snickerdoodle recipe in it? I would love to hear what recipes are in the book. Thanks, Carol

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