Peanut Butter Cookies
Peanut butter cookies are a classic treat that almost everyone loves. They are simple to make and have a deliciously nutty taste that is perfect for any occasion. This recipe is easy to follow and produces soft and chewy cookies that are sure to satisfy your sweet tooth.
Growing up, my grandmother would always make a batch of peanut butter cookies whenever we came to visit. The smell of them baking in the oven was always a comforting and welcoming scent. I remember eagerly waiting for them to cool down so I could have my share. Even now, whenever I bake these cookies, it takes me back to those cherished memories with my grandmother.
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until smooth and creamy.
- Add in the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop the dough using a cookie scoop or spoon and roll into balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Use a fork to press down on each cookie ball to flatten slightly and create a crisscross pattern.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These peanut butter cookies are perfect for a snack, dessert, or even as a gift for loved ones. Serve them with a glass of cold milk or pair them with your favorite ice cream for an extra sweet treat. You can also store them in an airtight container at room temperature for up to 5 days.
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