Makes about 30 cookies
Ingredients
- 1 1/4 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup creamy peanut butter, or to take my variation, 1 cup Dark Chocolate Dreams peanut butter
- 1 large egg, at room temperature
Procedure
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat together the butter, sugars, and peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. It will be a thick, solid mass of dough.
- Cover and refrigerate the dough for at least two hours, but up to overnight.
- Remove the dough from the fridge and let it come to room temperature.
- Preheat oven to 350.
- Break off pieces of dough and roll them into 1-inch balls (the recipe calls for rolling them in granulated sugar, but I didn't do that. They were fine without this step, in my opinion, especially considering the added sweetness from the chocolate peanut butter).
- Place on prepared (parchment-lined) baking sheets. Leave 3 inches between cookies. Lightly flatten and make a crosshatch pattern on each cookie using the tines of a fork (a spork doesn't work--no follow up questions).
- Bake, rotating the sheets midway through baking, until the cookies are dull and lightly browned around the edges but still lightly glossy/undercooked-looking in the middle (as they cool on the sheet they'll finish up). The bake time will be between 9-10 minutes.
- Let the cookies cool for a few minutes on the sheet (they will crumble if you try to remove them right away) and then transfer to a wire rack using a spatula. These cookies will keep for up to 3 days in an airtight container, if they last that long.
Simple and nice! ;)
Have a good try peeps!
1253pm.
Chriis!
