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Ingredients
- 1/4 cup creamy peanut butter (can use natural one too)
- 2 tablespoons unsalted butter room temperature (not melted –
just let the butter from refrigerator sit on the counter for about an hour or
so) - 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour sifted or aerated (see important
note below!) - 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar for coating
Important note about properly measuring flour using
measuring cups:
- The proper way to measure flour using measuring cups is to
aerate it first. This is done either by sifting flour or aerating it by
fluffing it up and whisking it well, then spooning it into the measuring cup,
then carefully removing any excess flour with a knife. If you just stick that
measuring cup in the bag of flour and scoop some out, you will get a lot more
flour than what the recipe calls for. Do aerate the flour, or you will end up
with dry dough!
How to make peanut butter cookies:
- Preheat oven to 350 degrees Fahrenheit. Using an electric
mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown
sugar; beat until combined. Add an egg and vanilla, and continue beating until
creamy. - In a separate bowl, whisk together flour, baking powder.
Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating
on low speed. - Prepare a baking sheet by lining it with parchment paper or
lightly greased aluminum foil. Place granulated sugar on a plate. Roll
spoonfuls of cookie dough into balls, rolling each ball between your hands.
Roll balls in sugar to coat them completely. - Place cookie balls 2 inches apart on a prepared baking
sheet. Bake until cookies begin to puff up slightly, about 12 minutes, until
cookies just brown around the edges and crackle on top. Remove from the oven
and let the cookies cool at least 10 minutes on the baking sheet before
transferring cookies to rack to cool completely.
This Recipe adapted from >>>> Click Here
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