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 leveled)
1 teaspoon baking powder
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
2. In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
3. Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
4. Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
| Yield: | 48 servings |
| Prep Time: | 0 hr 20 mins |
| Cook Time: | 0 hr 22 mins |
| Ready In: | 0 hr 22 mins |
| Category: | Desserts |
| Main Ingredient: | Flour |
| Cooking Method: | Baking |
| Nationality: | United States |
Chef's Note & Story
These Peanut Butter Cookies can be stored in an airtight container at room temperature up to 1 week.
The kids love to make these, very yummy!