Peanut Butter Cookies
Ah, peanut butter cookies, how delicious they are. Soft and chewy with that wonderful peanut butter flavor, these classic cookies never let me down. A perfect lunch box dessert, afternoon pick me up, or bed time snack, these simple little cookies are sure to please any peanut butter lover in your life. Enjoy!
Paula’s Notes:
- 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
Yields: 2 dozen cookies
Adapted from: My old Betty Crocker “Cooky Book”
Ingredients:
- 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
Directions:
- Preheat oven to 350 degrees.
- In a mixing bowl, thoroughly cream together butter, peanut butter, sugars, egg and vanilla.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Mix dry ingredients into batter until just combined.
- Put batter in refrigerator for 1/2-1 hour.
- Don’t skip this step, or your cookies will spread very flat.
- Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets about 3 inches apart.
- 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.
- 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.
2 Comments
Holly · July 26, 2012 at 9:43 am
So what's the deal with brown sugar? Sometimes I use it, but before I could find it in France, I never did and I found my cookies were actually better. Now I just use it when I feel like it, but I don't think it's required. Any thoughts as to why you use it?
Paula M · July 26, 2012 at 11:28 am
Hey Holly! I find that the brown sugar adds to both the flavor and texture. It creates a more maple-y flavor than just granulated sugar and also yields a more chewy cookie. That's what I have found at leat 🙂
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