We can't get enough of these absolutely Perfect Peanut Butter Cookies. The recipe is Simple and quick to prepare. Great for work and after-school snacking.
Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
3/4 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1/4 cup raw turbinado sugar for rolling
1
Pre heat oven to 350˚ Fahrenheit. Lightly spray two cookie sheets with baking spray or line with parchment paper.
2
In a medium bowl, whisk together both flours, baking soda and salt.
3
In the bowl of a stand mixer, cream together the butter and light brown sugar for about 3 minutes. Mix in the egg and vanilla until just blended. Add the flour mixture in two additions until just combined, scraping down the sides of the bowl as necessary.
4
Roll the cookie dough into 1 inch balls. Roll in the turbinado sugar. Place 12 dough balls onto each baking sheet. Press each cookie down with a fork with a crisscross pattern. Lightly sprinkle the tops with any extra sugar.
5
Bake for about 10 minutes, or until cookies are lightly golden brown on the top. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely. Store at room temperature, covered for up to 5 days.
Pre heat oven to 350˚ Fahrenheit. Lightly spray two cookie sheets with baking spray or line with parchment paper.
2
In a medium bowl, whisk together both flours, baking soda and salt.
3
In the bowl of a stand mixer, cream together the butter and light brown sugar for about 3 minutes. Mix in the egg and vanilla until just blended. Add the flour mixture in two additions until just combined, scraping down the sides of the bowl as necessary.
4
Roll the cookie dough into 1 inch balls. Roll in the turbinado sugar. Place 12 dough balls onto each baking sheet. Press each cookie down with a fork with a crisscross pattern. Lightly sprinkle the tops with any extra sugar.
5
Bake for about 10 minutes, or until cookies are lightly golden brown on the top. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely. Store at room temperature, covered for up to 5 days.
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