The lunch lady at my school cafeteria used to make these cookies. They were always the best!

Oh, the humble Peanut Butter Lunch Lady Cookie – a classic treat that brings back a flood of school day memories. This cookie, hearty and rich with the wholesome goodness of peanut butter, could always be found sitting pretty next to a carton of cold milk in the school cafeteria. It's a recipe that's traveled through generations, evolving from simple pantry staples into a beloved snack. In my Midwestern kitchen, these cookies are more than just a sweet treat; they're a little nod to a time when recipes were straightforward, ingredients were simple, and the lunch lady knew every child's name. Baking up a batch of these, you're not just filling your kitchen with the sweet aroma of peanut butter; you're stitching together the past and present – and let’s face it, who doesn’t need a comforting bite of the good ol’ days every now and then?

Serve these Peanut Butter Lunch Lady Cookies with a side of nostalgia, of course. Pair them with a glass of cold milk for dunking, or stack them beside a fruit salad for a sweet end to a homestyle lunch. If it’s a chilly day, why not pair these cookies with a mug of hot cocoa or your favorite warm beverage – coffee for the adults, and maybe some apple cider for the young'uns.

Peanut Butter Lunch Lady Cookies
Servings: Makes about 24 cookies

- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Additional granulated sugar for rolling

1. Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly grease it.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, just like a morning cloud over the prairie.

3. Beat in the egg and vanilla extract, then stir in the peanut butter until the mixture is well combined.

4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the peanut butter mixture, stirring until just blended – no overmixing now!

5. Shape the dough into 1-inch balls and roll them in the extra granulated sugar. Place the dough balls on the prepared cookie sheet, about 2 inches apart.

6. Press each ball with the back of a fork, gently making a crisscross pattern.

7. Slide your cookie sheet into the oven and bake for 8-10 minutes or until the edges are just barely golden.

8. Cool the cookies on the baking sheet for a minute before moving them over to a wire rack to cool completely.

- For a little touch of fanciness, you can stir in 1/2 cup of chopped peanuts or chocolate chips to the dough. This gives the cookies an extra crunch or a sweet surprise in every bite.
- These cookies can be made with crunchy peanut butter as well, for an even nuttier texture.
- Always remember to have a spatula on hand to carefully lift the cookies off the sheet, as they can be tender and delicate fresh out of the oven.
- Store the cookies in an airtight container to keep them just as soft and chewy as when they first cool down. They'll keep well if you hide them from the cookie snitchers in your house for about a week.

Baking these Peanut Butter Lunch Lady Cookies feels like stepping back into a simpler time. So tie on your apron, dear, and let the scent of peanut butter fill your home. It’s not just about the cookies; it’s about keeping tradition alive in every delicious bite.