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Peanut Butter Cookies Recipe

  • Prep Time: 15 Min
  • Cook Time: 15 Min
  • Servings: 16
  • Recipe Views: 174 Views

Peanut butter based desserts take comfort foods to a whole new level in my opinion. There’s just something so warm, gooey and sweet about these cookies. I make them in the evening when I have a craving for a treat, but I’ve also used them around the holidays or when we have some guests stopping by. The house smells amazing when they’re baking, and you won’t be able to stop at just one cookie.

Ingredients

Directions

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.

Step 1

Brown sugar: Measure the brown sugar and place it in a bowl that will be big enough to mix in all of the ingredients.

Step 2

Butter: Add the softened butter to the brown sugar.

Step 3

Peanut butter: Add the peanut butter to the bowl with the brown sugar and the butter. Mix these three ingredients together for a few seconds.

Step 4

Egg: Add the egg into the bowl.

Step 5

Vanilla: Add the vanilla to the mixture and mix again.

Step 6

Flour: Combine the flour and other dry ingredients in another bowl.

Step 7

Baking powder: Add the baking powder to the mixing bowl.

Step 8

Baking soda: Add the baking soda to the bowl.

Step 9

Salt: Add the salt to the bowl. Gently mix the dry ingredients together. Slowly add the dry ingredients into the wet ingredients, mixing thoroughly.

Step 10

Place 1 inch balls of dough onto the cookie sheet, leaving a little bit of room in between them. Use a fork to press down the balls of dough into a cross hatched pattern.

Step 11

Bake at 350 degrees until the edges looking firm and the centers are soft.

Serving Suggestions

It’s up to you if you want to serve these warm out of the oven, or you can give them a few minutes to cool. You can make a double batch if you want a larger amount that will last you awhile, just be sure to pack them in an airtight container. They’ll last about seven days.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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