Ever since I posted the Four Ingredient CPS Lunchroom Butter Cookies last year I have received comments and emails from readers asking if I could please post the CPS Lunchroom Peanut Butter Cookies recipe as well. I have been meaning to do this one for some time now but other things just kept coming up and pushing it further and further back on my to-do list. Yesterday though I was able to finally get them made and photographed so that I could get the recipe up here this weekend.
For those of you outside of the Chicago area you probably aren’t familiar with these. Back in the day though before school lunches were regulated to death and when children were still allowed to enjoy the occasional treat at school the Chicago Public School System offered up cookies for sale in the lunchrooms.
These were a yummy treat and wildly popular with students for decades. Both recipes are simple, basic recipes that come together fast because they were designed just for that to get them done in time to feed all of the kids.
- 1/2 c. salted butter, softened
- 1/2 c. creamy peanut butter
- 1/2 c. sugar
- 1/2 c. light brown sugar
- 1/2 tsp. vanilla
- 1 egg
- 1 1/2 c. all purpose flour
- 1 tsp. baking soda
- Preheat oven to 375° and line two baking sheets with parchment paper.
- Cream together the the butter and peanut butter on medium-high speed. Add in the sugars and vanilla and continue to mix together until light and fluffy. Mix in the egg. In a bowl combine the flour and baking soda and whisk together. Then stir into the wet ingredients until just combined.
- Scoop out 1 tbsp. of mix and roll into a ball if necessary. Place on the prepared pans and with a fork press down top to bottom and then again from left to right. Make sure you are only pressing enough to make marks and thin the dough out some. The cookies should be about 1/4" thick. Bake for 10-12 minutes and then cool.