PEANUT BUTTER COOKIES
Martha Stewart Peanut Butter Cookies. Store in an airtight container at room temperature for up to 1 week.
How to Make PEANUT BUTTER COOKIES
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder, set aside.
- In a large bowl, beat peanut butter, sugar and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch 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.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.