Peanut Butter Cookies
Crisp and chewy, but never crumbly, these peanut butter cookies are easy and quick to make.
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 . . .
