Recipe
March 3, 2009
Peanut Butter Cookies Recipe
Step 1: Heat oven to 350°F. Lightly grease baking sheets and set aside.
Step 2: With an electric mixer, in a bowl cream butter, peanut butter and white and brown sugars together until light and fluffy. Add egg and vanilla and mix until well-combined.
Step 3: In a medium mixing bowl, sift together flour and baking soda. Add to the butter mixture and beat just to combine.
Step 4: To form cookies, scoop out 2 tbsp of dough at a time, shaping into balls and place 3″ apart on greased baking sheets. Dip the tines of a fork in flour and press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the flour for each dough ball, to prevent sticking).
Step 5: Bake cookies until golden brown, 18-20 minutes, rotating the baking sheets halfway through baking. Remove baking sheets from oven and place on a wire rack to cool. Cookies can be stored in an airtight container at room temperature for up to 1 week.
Makes 2 dozen cookies
Directions
Yield:
Step 1: Heat oven to 350°F. Lightly grease baking sheets and set aside.
Step 2: With an electric mixer, in a bowl cream butter, peanut butter and white and brown sugars together until light and fluffy. Add egg and vanilla and mix until well-combined.
Step 3: In a medium mixing bowl, sift together flour and baking soda. Add to the butter mixture and beat just to combine.
Step 4: To form cookies, scoop out 2 tbsp of dough at a time, shaping into balls and place 3″ apart on greased baking sheets. Dip the tines of a fork in flour and press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the flour for each dough ball, to prevent sticking).
Step 5: Bake cookies until golden brown, 18-20 minutes, rotating the baking sheets halfway through baking. Remove baking sheets from oven and place on a wire rack to cool. Cookies can be stored in an airtight container at room temperature for up to 1 week.
Makes 2 dozen cookies