Side Pannel
Peanut-Butter-Cookies
Peanut-Butter-Cookies
- Recipe Submitted by Healthy Recipes on 01/16/2014
Category: Cookies
Ingredients List
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup chunky peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 2 tbsp milk
- Chopped salted peanuts, for sprinkling
Directions
Heat oven to 350 degrees.
Line baking sheets with parchment paper, and set aside.
In the bowl of an electric mixer, cream butter, peanut butter, and both sugars together until light and fluffy.
Add egg and vanilla, and mix on medium speed until well combined.
In a medium mixing bowl, stir flour and baking soda together.
Add to the butter mixture, and stir just until combined.
Using cookie scoop, or 2 tablespoons of dough rounded, place prepared baking sheets placing scoops 3 inches apart. Dip the tines of a fork in milk; press the dough lightly with the back of the fork to flatten slightly (dip the fork back in the milk for each dough ball, to prevent sticking). Sprinkle with a few peanuts.
Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
Notes
Add chocolate kiss in the center of dough if you are looking to make the peanut butter cookies more festive, if desired.
Line baking sheets with parchment paper, and set aside.
In the bowl of an electric mixer, cream butter, peanut butter, and both sugars together until light and fluffy.
Add egg and vanilla, and mix on medium speed until well combined.
In a medium mixing bowl, stir flour and baking soda together.
Add to the butter mixture, and stir just until combined.
Using cookie scoop, or 2 tablespoons of dough rounded, place prepared baking sheets placing scoops 3 inches apart. Dip the tines of a fork in milk; press the dough lightly with the back of the fork to flatten slightly (dip the fork back in the milk for each dough ball, to prevent sticking). Sprinkle with a few peanuts.
Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
Notes
Add chocolate kiss in the center of dough if you are looking to make the peanut butter cookies more festive, if desired.
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