Recipe
Peanut Butter Cookies
Post by My Recipes Keeper
Summary
These are just like Grandma made, complete with the crosshatch pattern on top. It's easier than you think to make that pattern; just crisscross the tines of a fork and press gently into the top of each cookie before you bake.
Ingredients
| Ingredients |
| 1 teaspoon salt |
| 1 teaspoon baking soda |
| 1 teaspoon baking powder |
| 1 cup all-purpose flour |
| 1 piece large egg |
| 1 cup granulated sugar, divided |
| 1 teaspoon anilla extract |
| 7 tablespoon unsalted butter, softened |
| 2 tablespoon packed brown sugar |
| 2 tablespoon cup natural-style, reduced-fat creamy peanut butter |
Instruction
- 1
- Preheat oven to 375°.
- 2
- Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.
- 3
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.
- 4
- Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan; cool completely on wire racks.
No Comments
LEAVE A COMMENT HERE
Your email address will not be published.