The Best Peanut Butter Cookie
Featured Pinch Tips Video
- 1 c
- peanut butter, creamy
- 1 tsp
- 1 c
1Preheat oven to 350.
2Combine all ingredients and mix well.
I put mix in the fridge for about 20 minutes so it will firm up a bit, and return it to fridge in between batches.
3Make 1-inch balls (I roll them with my hands). Place on cookie sheet sprayed lightly with cooking spray. Criss-cross them with fork dipped in glass of water often.
4Bake for about 10 minutes until bottoms are a golden brown. Cookies are fragile when they are hot. Let sit on cookie sheet for 5 minutes then remove with a spatula onto wax paper to finish cooling.
5Tip: The easiest way I have found to measure peanut butter is to use a glass measuring cup (I use a 4-cup). I put 2 cups of water into it then drop the peanut butter into the water until the water rises to the 3-cup mark for one cup of peanut butter or to the 4-cup mark for two cups. Pour off the water and the peanut butter will fall right out of the cup. No scraping the cup and very little waste.