Makes 2 dozen
You will need:
¾ teaspoon of baking soda
1 stick of unsalted butter at room temperature
½ cup of granulated sugar
¾ cup of creamy peanut butter
½ cup of packed dark brown sugar
½ teaspoon of pure vanilla extract
1 large egg
1 cup of all purpose flour
1. Preheat the oven to 350.
2. Line 3 baking sheets with parchment paper and set aside.
3. In a bowl of an electric mixer with the paddle attachments add the butter,
both sugars and the peanut butter and blend until light and fluffy. Add the
vanilla and egg and mix on medium speed until well combined.
4. In a medium mixing bowl sift the flour and add the baking soda and mix
together. Add the butter mixture and beat to combine.
5. Scoop out dough with a tablespoon and shape into balls and place on
the prepared sheets. Repeat the process until finished. Be sure to place
balls 3 inches apart. Dip a fork in warm water and press dough balls to
flatten slightly. To prevent sticking continue to dip fork in warm water for
each ball.
6. Bake for 20 minutes until golden brown. Rotate cookie sheets in the
oven halfway into the baking process.
7. Remove from the oven and let cool on a wire rack. Leftover cookies may
be stored in an airtight container at room temperature for 1 week
You will need:
¾ teaspoon of baking soda
1 stick of unsalted butter at room temperature
½ cup of granulated sugar
¾ cup of creamy peanut butter
½ cup of packed dark brown sugar
½ teaspoon of pure vanilla extract
1 large egg
1 cup of all purpose flour
1. Preheat the oven to 350.
2. Line 3 baking sheets with parchment paper and set aside.
3. In a bowl of an electric mixer with the paddle attachments add the butter,
both sugars and the peanut butter and blend until light and fluffy. Add the
vanilla and egg and mix on medium speed until well combined.
4. In a medium mixing bowl sift the flour and add the baking soda and mix
together. Add the butter mixture and beat to combine.
5. Scoop out dough with a tablespoon and shape into balls and place on
the prepared sheets. Repeat the process until finished. Be sure to place
balls 3 inches apart. Dip a fork in warm water and press dough balls to
flatten slightly. To prevent sticking continue to dip fork in warm water for
each ball.
6. Bake for 20 minutes until golden brown. Rotate cookie sheets in the
oven halfway into the baking process.
7. Remove from the oven and let cool on a wire rack. Leftover cookies may
be stored in an airtight container at room temperature for 1 week
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