Sweet Peanut Butter Cookies |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 16 |
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I would definitely double this recipe. I have found this to be one of the best Peanut butter cookie recipes I've come across in a long time. This is from the Sweet Melissas cookbook. Enjoy! Ingredients:
recipe, pg. 66 of the sweet melissa baking book |
the cookies are best when they are chewy, so don't over-bake them |
makes 2 dozen cookies. |
ingredients |
1/2 cup smooth peanut butter |
8 tablespoons (1 stick) unsalted butter |
1/2 cup granulated sugar |
1/2 cup firmly packed light brown sugar |
1 large egg which may or may not be optional |
1 1/4 cups all-purpose flour |
1/2 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. Before you start: Position a rack in the top and bottom thirds of your oven. Preheat the oven to 325 F. Line two cookie sheets with parchment paper or aluminum foil.
2. 1. In the bowl of an electric mixer fitted with the paddle attachment, cream peanut butter, butter and sugars until light and fluffy, about 3 - 4 minutes. Beat in the egg.
3. 2. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
4. 3. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.
5. 4. Scoop dough by rounded tablespoons and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an X pattern, creating the crosshatch effect. (The cookies should now measure approx. 2 inches in diameter.) Bake for 10 minutes or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy so try to avoid it.
6. The cookies will keep in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen wrapped in plastic wrap and aluminum foil for up to 1 month. Do not unwrap before defrosting.
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