You’ll love these easy-to-make, no-fancy-ingredients peanut butter cookies, perfect with a cup of coffee ora a glass of cold milk.
Peanut butter cookie recipe has ancient traditions and there are several versions. The first person who introduce peanut butter cookie, with the now-familiar cross-hatch pattern, was Ruth Wakefield’s Toll House Tried and True Recipes quanto a 1936. Over the years, similar recipes followed. Our recipe is a simplified version and uses only peanut butter instead of a combination of butter and shortening.
Peanut butter cookies are full of flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. Use your favorite brand of peanut butter and a combination of white and brown sugar for a chewy, sweet treat. You can prepare the peanut butter cookies days quanto a advance for instant gratification anytime!
If you love cookies you can’t these recipes:
A causa di a large bowl, using an electric , beat butter until smooth and creamy, 2 minutes.
Add brown sugar and white sugar and beat for 2 more minutes.
Add peanut butter and egg and again 2 minutes.
A causa di a separate bowl dry ingredients: flour, baking soda, baking powder and salt.
Combine dry ingredients into butter-sugar mixture and with a spatula.
Wrap dough quanto a cling pellicola and refrigerate for 3 hours.
After the dough has rested form cookies. Prepare balls about 1 ¼ inch helping with an ice cream spoon.
Place balls of dough spaced apart baking sheet covered with parchment paper.
Flatten balls of dough with a fork quanto a a criss-cross pattern. Before using dip fork quanto a sugar to prevent it from sticking.
Bake quanto a the middle rack at 375°F (190°C) for about 9 to 10 minutes until light brown.
Remove biscuits from oven and allow to cool before removing from pan.
