Peanut Butter Cookies
These Peanut Butter Cookies are the best. Crisp and chewy, but never crumbly, they’re easy and quick to make. This recipe is based on a recipe shared by Two Peas & Their Pod.
Peanut Butter Cookies
To a small mixing bowl, add:
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Sift together, set aside.
To the bowl of a stand mixer, add:
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
Cream together for 2-3 minutes, until mixture lightens in color.
Add:
1 egg
1 tsp vanilla
Mix until smooth, then add:
Dry ingredients
Fold in until fully incorporated.
Scoop onto greased baking sheet. Using a fork, press to create a classic criss-cross design while simultaneously flattening the cookie to ~3/4” thick.
Bake at 350F for ~10 minutes, adding 5 minutes for extra-large cookies.
Transfer to cooling rack. Serve warm or cooled.
Brenda’s tips:
Serving size: Makes 12, 4” cookies or 24, 2” cookies
This recipe can be made stirring by hand or using a electric hand mixer
For higher elevations (~6K ft) recommended to add ~2 Tbsp flour
Creamy or crunchy peanut butter work equally well
Window to B’s kitchen . . .
