Peanut Butter Cookies
Who doesn’t love good ole peanut butter cookies. What’s not to love crispy outside soft tender inside intense peanut flavor. Okay I’m sure those of you that can’t have peanut butter are hating on me right now (sorry for you). But I love it! And these are sooooo good! This easy recipe is full of simple pantry staples that most of us have on hand. For those of you that can’t have peanuts that’s ok whatever kind of nut butter you like will work.
I changed things up a little and used whole wheat flour in these gems. The subtle sweetness that whole wheat imparts on baked goods that makes them taste like you’ve used lots of sugar.
I have a great little cookie press that is a Celtic Knot that make these look great. The old fork cross marking still work great with this recipe too.
- ½ cup unsalted butter at room temp
- 1 cup creamy peanut butter or chunky if that’s your thang
- ½ cup firmly packed brown sugar
- ½ cup unrefined sugar or white sugar
- 1 egg I use jumbo two mediums will work
- 1 tablespoon vanilla extract
- 1 1/3 cups whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
Preheat oven to 350 degrees
2 cookie sheets or baking sheets line with silpat pads or parchment paper.
In the bowl of an electric mixer beat butter until light a fluffy. Add the brown sugar, sugar, peanut butter, egg and vanilla until well blended.
Sift the flour, baking powder, baking soda and salt together onto a piece of waxed paper or parchment. Add the flour mixture to the butter mix pulse on and off on low-speed 3 or 4 times. Then mix until well combined about a minute longer.
With a small ice cream scoop balls of dough placing 2 inches apart on a silpat pad or parchment lined baking sheets. You can use the tines of a fork to make the traditional cross pattern on each cookie. Or you can do as I did and use a cookie press to make a nice pattern on each cookie.
Bake in a 350 degrees for 10 to 12 minutes for larger cookie bake 12 to 15 minutes watch cookies and checking often to insure they do not over bake. Cool on cookie sheet for a few minutes before transferring to a cooling rack.
Makes about 3 dozen cookies depending on the size scoop you use.
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