Virginia Statehood Day Peanut Butter Cookies
State #10 · June 25, 1788 · The Old Dominion
Part of the Ethan & Oliver Adventures State Cookie Series … one cookie for every statehood day, all 50 states.
Oliver announced at breakfast that we needed to bake cookies.
This is not unusual. What was unusual is that he had a reason.
“It’s Virginia’s birthday,” he said. “State number ten. June 25th. And Virginia grows more peanuts than almost anywhere else in America. So we’re making peanut butter cookies. It’s historically accurate.”
He was not wrong.
Virginia has been producing peanuts since the 1840s, the sandy soil in the southeastern part of the state is nearly perfect for them. Suffolk, Virginia was once called the peanut capital of the world. The Planters Peanuts company started there. Mr. Peanut himself is a Virginian.
So yes. Peanut butter cookies for Virginia Statehood Day. Oliver called it. We made it happen.
A Little About Virginia – State #10
Virginia joined the Union on June 25, 1788, becoming the 10th state.
Here’s what Ethan wanted everyone to know before we started baking:
More presidents were born in Virginia than any other state. Eight of them. Washington, Jefferson, Madison, Monroe, William Henry Harrison, Tyler, Polk (raised in Virginia), and Wilson. If you’re doing a presidential road trip, Virginia is your starting point.
Jamestown was the first permanent English settlement in America. 1607. That’s over 400 years ago, and you can still walk that ground today at Colonial National Historical Park.
Shenandoah National Park runs along the Blue Ridge Mountains and contains one of the most scenic drives in the country Skyline Drive. The name “Shenandoah” comes from the Lenape language and is believed to mean “daughter of the stars.” Standing at one of those overlooks, it’s easy to believe it.
This is also Mom and Dad’s first National Park together. Mom was on orders to a Navy school in Dahlgren, Virginia and Dad came to visit. They hiked the Blue Ridge, drove Skyline Drive, and somewhere in those mountains, this whole adventure started.
Mom also had a solo encounter with a black bear in Shenandoah that she has never fully recovered from. You can read about it in Ethan & Oliver Adventures: Georgia’s on Our Minds.
Lastly, the dogwood is both the state tree and the state flower. Virginia committed fully. We respect that.
Virginia’s NPS stops for families:
- Shenandoah National Park
- Blue Ridge Parkway
- Colonial National Historical Park (Jamestown + Yorktown)
- Appomattox Court House National Historical Park
- George Washington Birthplace National Monument
** Don’t forget ** Every Kid Outdoors passes work at all federal NPS sites — free admission for 4th graders and their families.
The Cookie Moment
We make these every June 25th now.
Dad presses the fork crosshatch into each ball of dough. Oliver eats at least two before they cool. Ethan reads facts out loud from his notebook while the kitchen fills with the smell of warm peanut butter and brown sugar.
It’s a small thing. But small things done consistently become traditions. And traditions become the things your kids remember when they’re grown.
Bake the cookies. Talk about Virginia. Let the learning happen around the kitchen table.
That’s the whole mission.
Virginia Peanut Butter Cookies
We bake these every June 25th for Virginia Statehood Day and Oliver insists they're "historically accurate." Virginia grows more peanuts than almost any other state, so peanut butter cookies are the obvious choice. Classic, chewy, fork-pressed, and perfect for celebrating State #10.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup natural peanut butter, well stirred (make sure it's fully mixed before measuring; no oil separation)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, beat butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
- Mix in the flour mixture on low speed until just combined. Do not overmix.
- Cover and refrigerate dough for at least 30 minutes.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll dough into 1-inch balls, then roll each ball in granulated sugar. Place 2 inches apart on prepared baking sheets.
- Use a fork to press a criss-cross pattern into each cookie. Let the kids do this part.
- Bake for 10–12 minutes until edges are just set. Centers will look slightly underdone...that's right.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Don't skip the chill - warm dough spreads too fast and you lose the crosshatch. Use conventional peanut butter, not natural. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
From the E&O Kitchen:
Oliver announced we needed to make these because "Virginia grows more peanuts than almost anywhere in America, so it's historically accurate." He was not wrong. Ethan read Virginia facts out loud while Dad pressed the crosshatch pattern. Oliver ate three before they cooled. We have no regrets.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 13mgSodium: 94mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 2g
These recipes are for informational and educational purposes only and are not intended to replace professional dietary advice. Nutrition may vary depending on ingredients and portion sizes. Please adjust recipes for allergies or dietary needs as needed for your family.
Virginia Peanut Butter Cookies
Makes about 36 cookies · Prep: 15 min · Chill: 30 min · Bake: 10–12 min
Oliver’s verdict: “These taste like history.” Ethan’s verdict: “That doesn’t mean anything.” Oliver’s response: “It means they’re good.”
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup creamy peanut butter (Jif or Skippy — not natural, it affects texture)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
Instructions
1. Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. Cream the butter and sugars. In a large bowl (or stand mixer with paddle attachment), beat butter, peanut butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, maybe about 2 minutes.
3. Add the egg and vanilla. Beat in the egg and vanilla until fully incorporated, scraping down the sides as needed.
4. Add the dry ingredients. Mix in the flour mixture on low speed until just combined. Don’t overmix.
5. Chill the dough. Cover and refrigerate for at least 30 minutes. This makes the dough easier to roll and helps the cookies hold their shape.
6. Preheat and prep. Preheat oven to 350°F. Line two baking sheets with parchment paper.
7. Roll and press. Roll dough into 1-inch balls, then roll each ball in granulated sugar. Place 2 inches apart on the prepared baking sheets. Use a fork to press a criss-cross pattern into each cookie – this is the classic peanut butter cookie signature. Let the kids do this part.
8. Bake. Bake for 10–12 minutes, until the edges are just set and the centers still look slightly underdone. They will firm up as they cool. Pull them out a minute early if you like them soft and chewy.
9. Cool. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 5 days.
Tips from the Kitchen
- Don’t skip the chill. Warm dough spreads too fast and you lose the crosshatch pattern.
- Use conventional peanut butter. Natural peanut butter has too much oil separation and can make cookies greasy.
- Underbake slightly. They look underdone in the oven; yep, that’s right. They set up perfectly as they cool.
- Make it a lesson. Talk about Virginia peanut farmers while you roll the dough. Oliver will have opinions.
The Notebooking Prompt
After the cookies cool, pull out your notebooks.
Debrief questions for your kids:
- What’s one thing you learned about Virginia today that you want to remember?
- If you visited one Virginia NPS stop, which one would you choose and why?
- What does it mean that eight presidents came from one state? What does that tell you about Virginia’s history?
- Draw the state outline of Virginia and label one thing inside it.
This Is Part of a Series
The Ethan & Oliver State Cookie Series celebrates every statehood day with a cookie tied to the state’s history, agriculture, or culture and a lesson your family can do right in the kitchen.
Save this post, pin the recipe, and follow along as we bake our way through all 50 states.
📌 Pin this recipe for your next Virginia study day! Explore Virginia in a future Ethan & Oliver Adventures book — coming soon.
