They were the cookies I gladly skipped over at school bake sales in favor of chocolate chip because to me, peanut butter seemed like health food—its early promoter, John Harvey Kellogg, first marketed it as such in the 1890s, and despite its sweetness, the wholesome image has pretty much stuck. Why would I ruin the pleasure of eating a cookie, I reasoned, with an ingredient that was supposed to be good for me? Now, led by my palate instead of prejudice, I relish a soft, chewy peanut butter cookie, whether made from the stir-as-you-use-it natural kind or a mass-market brand like Peter Pan. —Kellie Evans
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