- 1/2 cup butter, softened
- 1/2 cup creamy or chunky peanut butter (I use Smart balance)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups King Arthur unbleached flour
- Raw sugar for rolling
One of our family’s favorite cookies is this Classic Peanut Butter Cookie. For a moment time stops as you take a bite of these delicious crisp-on-the-outside/soft-on-the-inside cookies followed by a sip of good organic milk or your favorite herbal tea! There’s no fancy secrets other than not overcooking them. This is just your plain-old classic cookie recipe that is sure to please!
In a large mixer or bowl, cream butter and peanut butter for just a minute. Add granualted sugar, brown sugar, baking soda and baking powder just until combined. beat in your egg and vanilla extract. beat in flour. Cover and chill for thirty minutes or utilize you can roll into balls. Roll in raw sugar. The raw sugar looks so pretty and glistens a the cookies bake.
Preheat your oven to 375 degrees. Shape dough into one-inch balls (be sure to make all of your cookies the size so that they cook evenly). place on an ungreased baking stone or sheet two inches apart. Using the tines of a fork, press the cookies making a crisscross pattern. We stud every other cookies with a three chocolate chips for thsoe of us who love chocolate and peanut butter!
Bake for 8 minutes or until cookies are lightly browned. Remember to take your cookies out before they are completely cooked through. they will continue to harden on your wire rack or stone. Let cool..for at least a minute and then EAT!