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Classic Peanut Butter Cookies

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  All purpose flour 1 1⁄2 Cup (24 tbs)
  Soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Peanut butter 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon

Sift flour, measure and resift 3 times with soda and salt.
Cream butter and both sugars until soft and well blended, but not fluffy.
Add egg, peanut butter and vanilla; mix thoroughly, stir in flour.
Knead in bowl only long enough to form a smooth dough.
Divide into two parts and roll each part into a roll about 1 inch in diameter.
Cut into 1-inch pieces.
Place the pieces, cut side down and 1 inch apart on ungreased baking sheets.
Press with the tip of a fork to form criss-crosses on top.
Or to make a cookie with a less porous surface, roll the 1-inch pieces between the palms of hands to form smooth balls.
Lay on cookie sheets 1 inch apart and and press with tip of fork to make criss-crosses.
Bake in a moderate oven (350° F.) for 12 to 15 minutes.
48 cookies 1 1/2 to 2 inches in diameter.

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