PEANUT BUTTER COOKIES
By
shecooks curiouscooks
@rosecuriouscooks
6
This recipe was made by Carol Huggard for the November 2015 meeting of the Curious Cuisiners.
Martha Stewart Peanut Butter Cookies. Store in an airtight container at room temperature for up to 1 week.
Martha Stewart Peanut Butter Cookies. Store in an airtight container at room temperature for up to 1 week.
Ingredients
- 1-1/2 c
- peanut butter, crunchy
- 1 c
- brown sugar, firmly packed
- 1/2 c
- unsalted butter
- 1 large
- egg
- 1-1/2 c
- all purpose flour
- 1 tsp
- baking powder
How to Make PEANUT BUTTER COOKIES
- 1Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder, set aside.
- 2In a large bowl, beat peanut butter, sugar and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- 3Pinch off dough by tablespoons; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to about 1/2 in thickness.
- 4Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
