How to Make Peanut Butter Cookies

by Amy Hart

Piping hot, fresh from the oven ... There's nothing like dunking freshly baked PB cookies in a tall glass o' milk on a frigid winter night!

Supplies

  • ½ Cups softened butter
  • ½ Cups peanut butter
  • ½ Cups granulated sugar
  • ½ Cups brown sugar
  • ½ Teaspoons baking powder
  • ½ Teaspoons baking soda
  • 1 Egg
  • ½ Teaspoons vanilla
  • 1 ¼ Cups flour
  • Sugar for coating dough
  • Instructions

    Step 1

    Put half cup of peanut butter and half cup of softened butter in a large bowl. TIP: spray Pam in your measuring cup before you load it with peanut butter. It will come out much easier!

    Step 2

    Mix for approximately 30 seconds till well blended.

    Step 3

    Add both sugars (1/2 cup of each), baking powder (1/2 tsp) and baking soda (1/2 tsp). Mix further until well blended, scraping down sides of bowl.

    Step 4

    Add 1 egg and 1/2 tsp vanilla. Mix until blended.

    Step 5

    Mix in as much flour as you can (my mixer manhandled about 3/4 cup). Use a wooden spoon to mix the remainder by hand. Total of 1 and 1/4 cups of the white stuff.

    Step 6

    Pop the bowl into the freezer for about 10 minutes. Will be easier to handle. After chilling, roll the dough into balls then roll in sugar.

    Step 7

    Place approximately 2 inches apart on an ungreased baking sheet.

    Step 8

    Use a fork to press down dough (in a criss-cross pattern).

    Step 9

    Bake for approximately 7 minutes at 375 degrees. I pull mine before they are golden because I like my cookies to stay soft. Cool on a wire rack.

    Step 10

    Happy dunking!

    Step 11

    Thank you to Better Homes @ Gardens for the recipe.