Peanut Butter Cookies Recipe with Picture

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Peanut Butter Cookies

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Yield: 27 cookies

Cook Time: 8-10 minutes

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There's nothing like a chewy peanut butter cookie, preferably accompanied by a tall ice cold glass of milk. Of course, there are plenty of peanut butter cookie recipes out there that produce various styles of this famous cookie. They can be chewy or crunchy, small or large, may be made
		with oatmeal or chocolate chips, or may even come in the style of a sandwich cookie, such as Peanut Butter Oatmeal Sandwich Cookies. This recipe produces a chewy, sugar coated cookie made with whole wheat pastry flour and brown sugar, along with the traditional criss-cross design on the tops of the cookies created with the tines of a fork. The wheat flour and brown sugar give these cookies more substance and a richer flavor than those made with white flour and white granulated sugar. You can use all purpose flour if you don't have any whole wheat flour handy, but for cookie connoisseurs, the whole wheat flour adds a subtle but noticeable improvement that's well worth it. These chewy gems are

topped with raw coarse sugar which gives them a nice sparkle and crispy crunch. (Again, if you only have regular white granulated sugar, that will work as well, but the best flavor and texture comes from coarse raw sugar.)

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Ingredients

1/2 cup butter
1/2 cup peanut butter
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
raw coarse sugar (for squashing cookies)

Directions

Preheat oven to 375° F.

In an electric mixer bowl, beat together butter, peanut butter, sugar, egg and vanilla extract until smooth. Set aside.

In a medium mixing bowl, sift together wheat flour, soda and baking powder. Add flour mixture to peanut butter mixture and mix again on medium speed until blended.

Place 1-2 tablespoons of the raw sugar on a small flat plate and set aside. Roll the dough into about 1 1/8" balls. Place balls about 2 inches apart on ungreased baking sheets. To make a criss-cross pattern on the cookies, dip a fork into the raw sugar (before each pressing), then gently press each ball with the tines of the fork (first press in one direction, then turn fork and press again). After pressing, cookies should be about 1/2" thick. Bake 8-10 minutes or until edges start to turn light golden brown. Allow to sit on cookie sheet for 2-3 minutes before transferring to a cooling rack.

Other recipes you might like:


Chocolate Peanut Butter Crispies		Peanut Butter Chocolate Squares		Peanut Butter Kisses		Peanut Butter Oatmeal Sandwich Cookies

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