A classic never gets old!
Check out my You Tube video to view my most valuable tips and trick when making this FOOL-PROOF recipe!
This cookie is a soft baked warm hug. A peanut butter par-tay in your mouth with an irresistble texture.
I give the option to roll each ball into a cinnamon sugar mixture at the end, creates a crunch to compliment the soft baked centers.
This recipe has been tested multiple times using a hand beater and a standing mixture, either way you are golden!
You can read more about Pete and Gerry’s Organic Egg HERE. Small family owned farmers make a difference!
Go be someone’s hero and make these!
Classic Peanut Butter Cookies
Ingredients
- 1 1/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Dash of salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg, room temperature
- 1/4 teaspoon vanilla extract
- 3/4 cup peanut butter creamy
Directions
- Pre-heat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, and salt together. Set aside
- In a standing mixer, fitted with paddle or using hand mixer, cream butter and sugar together.
- Add egg and vanilla extract.
- Beat in peanut butter until combined.
- Add in flour mixture in 3 batches.
- Using a cookie scoop or small spoon, roll dough into 1 inch balls.
- Place on parchment, repeat 11 more times.
- Using the back of a fork, gently press down in the center or the dough, then tun fork 90 degree and press down again. This is how you get the print!
- Bake 8-9 minutes. 8 minutes will result in a softer cookie, 9 minutes results with a slightly crunchy cookie.
- Remove and let cookies rest for 30-60 second on baking sheet. Then move to cooling rack.
- Store in air tight container, or freeze!
*You can always create a cinnamon sugar mixture using cinnamon and granulated sugar. Then roll each ball to create a crisp outside with a twist!
