Peanut Butter Cookies Recipe
These have been a favorite in my family for generations. Bake them until barely set on the edges if you like a chewy cookie; a bit longer if you like them crisp.
To turn them into Peanut Butter Blossoms, omit crisscrossing them with a fork before baking and when they are hot out of the oven, press a chocolate kiss into the center of each cookie.
Ingredients
| 1 | cup | peanut butter |
| 1/2 | cup | unsalted butter, room temperature |
| 1/2 | cup | sugar |
| 1/2 | cup | brown sugar |
| 1 | egg | |
| 2 | teaspoons | vanilla |
| 1/2 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1 1/4 | cups | flour |
Directions
Preheat oven to 350°
- Combine the peanut butter, butter, and sugars together in a spacious mixing bowl and beat until smooth.
- Beat the egg lightly and add it to the mixture. Mix well.
- Add the vanilla.
- Sift the baking soda, salt, and flour together, then add the dry mixture to the batter, forming a soft dough.
- Using a teaspoon or 1 1/2-inch ice cream scoop, form round balls of cookie dough and place on a baking sheet, leaving ample room between the cookies for spreading.
- Gently press the top of each cookie with a floured fork, flattening them slightly. Turn the fork at an angle and press again to form a crosshatch pattern.
- Bake for ten minutes or until set. Remove from the oven, let sit for 10 minutes and transfer to a cooling rack.
Preparation Time:
50 minutes.
