A classic cookie. If cooked a little too long, this cookie can be a little too crispy for my liking - be cautious with the cook time. I added some caramel chips for fun and they were a great addition!
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter, unsalted, softened
1 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar, FIRMLY packed
2 eggs
2 tsp vanilla extract
Sparkle sugar (optional)
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven 350F.
2. In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, salt. Whisk together and set aside.
3. In mixing bowl, cream unsalted butter by itself for 1 minute. Then add peanut butter, beat together and blend until smooth. Gradually add sugars: 1 cup white sugar, and 1 cup FIRMLY packed brown sugar. Next beat in ONE AT A TIME: eggs, then vanilla extract.
4. Scoop into desired size balls, then add hatch marks to flatten using a fork. Place on greased baking sheet. Sprinkle with sparkle sugar if desired.
5. Bake on sheet, anywhere from 12-14 minutes. You don't want them entirely cooked through. The center should be just a tad moist. Remove from the oven. Let sit 1 - 2 minutes to set the center and then place on a cooling rack.
Susie's Tips and Tricks
Peanut butter cookies over bake easily! I truly recommend a practice cookie.
When you look at the center of the cookie, it should be soft, but edges crisp. They firm as they cool. Transfer to a wire cooling rack.
Put new dough on a cool sheet. Don't put on a warm baking sheet.
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