AuthorMarla MeridithWe 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.
Pre heat oven to 350˚ Fahrenheit. Lightly spray two cookie sheets with baking spray or line with parchment paper.
In a medium bowl, whisk together both flours, baking soda and salt.
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.
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.
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.
Ingredients
Directions
Pre heat oven to 350˚ Fahrenheit. Lightly spray two cookie sheets with baking spray or line with parchment paper.
In a medium bowl, whisk together both flours, baking soda and salt.
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.
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.
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.
