Crunchy Peanut Butter Cookies Recipe
Ingredients
| Flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup butter or margarine or 1/2 cup each vegetable shortening and butter | ||
| Sugar | 1 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 cup crunchy peanut butter | ||
Directions
Sift flour with baking powder and salt and set aside.
Cream butter and sugars until light and fluffy; add eggs, 1 at a time, beating well after each addition.
Beat in peanut butter.
Slowly mix in dry ingredients, about 1/3 at a time, until just blended.
Chill dough 2 hours.
Preheat oven to 375° F.
Shape dough into 1" balls, arrange 3" apart on greased baking sheets, and flatten by pressing lightly with a floured fork in a crisscross fashion.
Bake 10-12 minutes until golden.
Transfer to wire rack to cool.
Cream butter and sugars until light and fluffy; add eggs, 1 at a time, beating well after each addition.
Beat in peanut butter.
Slowly mix in dry ingredients, about 1/3 at a time, until just blended.
Chill dough 2 hours.
Preheat oven to 375° F.
Shape dough into 1" balls, arrange 3" apart on greased baking sheets, and flatten by pressing lightly with a floured fork in a crisscross fashion.
Bake 10-12 minutes until golden.
Transfer to wire rack to cool.
Chef
