This trinity of classic cookies, all simple to throw together with easily sourced ingredients, were the first ones I learned to make as a child. It’s no surprise I return to those recipes again and again. Sometimes I am in the mood for creating the classic versions, or, in the case of introducing these cookies experiences to someone for the first time (non-Americans).
Other times, I like to riff on them, adding unexpected or exotic ingredients. I don’t know when this peanut butter rosemary combination made its way into my imagination, but I am glad it did. Peanut Butter Rosemary Cookies. Bam.
Two batches later, these are ready to share with you.
Peanut Butter Cookie History & Fork Marks Origin:
The classic peanut butter cookie is a beloved treat with a history dating back to the early 20th century. The origin of the peanut butter cookie is traced to the 1910s and 1920s when peanut butter was becoming a popular ingredient in American kitchens.
However, the specific recipe for peanut butter cookies as we know them today wasn’t widely published until the 1930s. The recipe became popular in a 1932 edition of “Pillsbury’s Balanced Recipes.” Pillsbury’s cookbook included the now-iconic instruction to press the cookie dough with a fork to create a crisscross pattern.
But why the fork marks? There are a few reasons:
Aesthetic Appeal: The crisscross pattern makes the cookies visually distinct and more attractive.
Texture: Pressing the dough with a fork helps to flatten it out ensuring even baking. Peanut butter cookie dough is quite dense. So without flattening, the cookies might not cook evenly.
Practicality: The marks make the cookies easily identifiable as peanut butter cookies. This is particularly helpful now that peanut allergies are more widely recognized.
So, the fork marks are both a practical and decorative element. Consequently, they are a hallmark of the classic peanut butter cookie.
This Flavor Combo:
The rosemary taste is not overwhelming. However, the flavor is strong enough to stand up to the peanut buttery explosion without competing with it. So they taste slightly herby and wow, are they fragrant!
Peanut Butter Rosemary Cookies
Ingredients
- 1+ 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup chunky peanut butter
- 1/2 cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely chopped fresh rosemary
- 1/4 cup white granulated sugar or rosemary sugar* for rolling.
Instructions
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Whisk together flour, baking soda, and kosher salt.
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Mix sugars with peanut butter and unsalted butter until creamy.
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Beat in vanilla extract and the egg.
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Mix in the chopped fresh rosemary.
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Wrap the dough in plastic cling film. Chill at least 2 hours.
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Line two baking sheets with parchment paper. Preheat the oven to 350F.
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Pour the sugar or rosemary-flavored sugar out onto a flat plate.
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Form 1" dough balls, roll in the sugar, and place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top.
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Bake 8 minutes or until the cookies start to turn light golden brown.
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Transfer to a wire rack. Let cool completely.
Recipe Notes
*To make Rosemary Sugar:
Combine 1/4 cup white granulated sugar with one teaspoon of finely chopped rosemary in a sealed jar for one week. Shake occasionally. The sugar will be scented with the flavor of rosemary.
Like these Peanut Butter Rosemary Cookies? Also, check out some of these other recipes:
PEANUT BUTTER & JELLY STREUSEL TART
CINNAMON ROSEMARY ROASTED POTATOES
2 comments
Is it baking soda or baking powder?
Soda. Thank for your eagle eye. I have updated the recipe.