Peanut Butter Cookies
Good cook seldom make great book bakers. The problem is the cooks put approximate measurements together for the most part. They are not typically very precise in their ingredients. When baking precision is required because it’s a chemistry set to get the results you want and you have to put in exactly the right amount of things to make i. Anyway this turned out good.
Ingredients:
1 1/2 cup all-purpose flour
1/2 cup butter unsalted, room temp
1 cup crunchy peanut butter
1/2 cup brown sugar, lightly packed
1/2 cup sugar
1 tsp vanilla extract
1 egg large, room temp
3/4 tsp baking powder
Directions
- :Preheat over to 350F
- Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars. Taste the peanut butter some are saltier than othtes. If needed, you can add an optional 1/4-1/2 tsp sea salt.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
- DO NOT Over Mix!
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with with the palm of your hand to the same thickness, Then use a fork in a criss-cross pattern to finish forming the cookies.
- Bake cookies for ~ 10 minutes.
- Allow cookies to cool completely on baking sheet, they need to set up before being transferred. Repeat for each batch.
I would tell you how long these cookies will keep but no one knows they never last that long.