I had a craving for peanut butter cookies today. I started looking around to see if I could find anything interesting as far as recipes go. I saw lots of interesting things, cookies filled with 41 different types of chocolate or gluten free and super healthy, but that was not what I was looking for. I wanted plain old peanut butter cookies and I knew where to find that recipe. I had to pull the old index card out of the recipe box for this one. I have no idea where it originated. I just know that I have been eating these cookies for my whole life.
I made them a bit differently that I typically would, though. Before this whole Only From Scratch thing, I would have had a jar of that horrible peanut butter that everyone on the planet has in their kitchen. Alas, I did not. I am not saying that I made my own peanut butter for this, I just had to make due with the remainder of my super chunky natural and some other organic creamy that I had on hand. The results were fantastic. The best part about not using that awful processed peanut butter, is that the cookies don’t seem as greasy as they did before. I am going to note the changes that I made and go that round from now on. They were that good!
- 3/8 cup natural or organic crunchy peanut butter
- 3/8 cup natural or organic creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 sticks softened butter
- 1-1/2 cups flour
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 Teaspoons baking soda
- 1/4 Teaspoon salt
- 1/4 cup sugar for dipping
- Preheat oven to 350 degrees Fahrenheit.
- In stand mixer with paddle attachment, add butter, peanut butters, and both kinds of sugar and mix until combined.
- Mix Flour, salt, baking powder and baking soda together in a separate bowl.
- Add egg and vanilla extract to peanut butter mixture.
- Slowly add the flour mixture to the mixer bowl until fully incorporated.
- Place 1/4 cup sugar into small bowl.
- Using a 2tsp scoop measure 2tsp of dough an roll into balls.
- Press the balls into sugar and place sugar side up on cookie sheet.
- Use a fork to press flat and make a cross pattern on dough.
- Bake for 10-12 minutes - 8-9 in convection oven.
- Let cookies cool for 2-3 minutes on cooking sheet and then transfer to cooling rack
