Perfect Peanut Butter Cookies

June 21, 2015

I found this awesome recipe for Peanut Butter Cookies on this blog - well, I found it on Pinterest, but it led me to this blog. They're amazing. You can make them with Hershey's Kisses pressed in the center (after baking), stuffed, plain or rolled in sugar.

 

1/2 cup unsalted butter, melted halfway

1 cup light brown sugar

1 egg

2 tsp vanilla extract

3/4 cup creamy peanut butter

1 1/2 cups all-purpose flour

3/4 tsp baking soda

1/4 cup granulated sugar for rolling

 

Preheat oven to 350 degrees. Get out your Silpat, or line baking sheets with parchment paper, set aside.

 

Cream together butter and brown sugar. Mix in egg, vanilla and peanut butter. Add flour and baking soda. Mix, but don't overmix. Dough will be very soft and sticky.

 

Put the dough in the refrigerator for at least 15 minutes. Try to resist eating all of the cookie dough.

 

Place the granulated sugar into a small bowl and set aside. Get out your cookie scoop (they're awesome, similar to ice cream scoop). Scoop out 1" balls of dough, roll in palms to smooth out. Roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7 to 8 minutes. It's hard to tell if they are done, but after the 7 to 8 minutes, they will be. When you take them out, if you are making ones with Kisses, now is the time to press them into the hot cookies.

 

Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.

 

These perfect peanut butter cookies will stay soft and fresh for up to 6 days stored in an airtight container. Recipe makes 2 dozen cookies.

 

 

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