Americans in general love peanut butter! It’s a fact and there are many desserts, and sandwiches, containing peanut butter. This recipe for peanut butter cookies is a classic, crowd-pleaser. The ingredients are usually easy to find, and the process is quick. You can also make the dough in advance, refrigerate if for up to a couple of days, then bake them.
When I share this recipe for peanut butter cookies, people are surprised at how simple it is. Honestly, I barely even measure ingredients and just guess for the amount of peanut butter. They still turn out well every time. Of course, the finishing touch is the criss-cross of the fork marks on top. That’s how I always remember seeing these cookies during my childhood. It’s also a handy way to flatten the dough for baking. The dough is thick so doesn’t spread very much.
1 1/2 cups crunchy peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter
1 large egg
1 1/2 cups all-purpose flour (spooned and levelled)
1 teaspoon baking powder
Preheat oven to 350 degrees.
First, in a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour and baking powder, stirring with a wooden spoon until well mixed.
Roll the dough into Tablespoon-sized balls. Place the balls 2 inches apart on non-stick or parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies until lightly golden, about 15-20 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
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