Peanut Butter Cookies

Published by Paula's Plate on

• Do you like a little crunch in your cookies? Try adding 1/2-1 cup chopped peanuts to your batter OR substitute crunchy peanut butter.
• The bake time mentioned below provides a chewy cookie, if you prefer a crispy cookie, add a few more minutes.
• For an extra sparkle on your cookies, try rolling the dough balls in granulated sugar before flattening and baking.

Peanut Butter Cookies

• 1/2 cup butter – *just* softened (not overly mushy)
• 1/2 cup plus 2 tbls. creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar – packed
• 1 tsp. vanilla
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoons baking soda
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. In a mixing bowl, thoroughly cream together butter, peanut butter, sugars, egg and vanilla. 
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. 
4. Mix dry ingredients into batter until just combined.
5. Put batter in refrigerator for 1/2-1 hour.
• Don’t skip this step, or your cookies will spread very flat.
6. Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets about 3 inches apart. 
7. Flatten each ball lightly with a fork, making a criss-cross pattern.
• If your fork is sticking to the cookies, dip it lightly in flour, first. 
8. Bake cookies in a preheated 350 degrees oven for about 10-11 minutes or until cookies *just* begin to brown (oven temps vary). Do not over-bake.