Cookies

Store-cupboard ingredients only. 19 min, makes 24, 9 ingredients.

Recipe by andianne.com

Prep

10 min

Cook

9 min

Total

19 min

Makes

24

Ingredients

• ¾ cup smooth creamy peanut butter
• ½ cup unsalted butter (softened at room temperature)
• ½ cup white sugar
• ½ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt

Instructions

Method by andianne.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix ¾ cup smooth creamy peanut butter and ½ cup unsalted butter with an electric mixer until smooth and creamy.
3. Add the ½ cup white sugar, and ½ cup brown sugar and mix for 2 minutes using the electric mixer.
4. Now add 1 large egg and 1 tsp vanilla extract.
5. In a separate bowl, whisk the 1 ¼ cups all-purpose flour, 1 tsp baking soda and ¼ tsp salt.
6. Add the dry ingredients to the wet and mix together until just combined. Do not overmix.
7. Roll into 1 Tbsp balls. Place them on the baking sheet about 2" apart. Press each one down using the back of a fork. Change directions to create the criss cross pattern.
8. Bake for 8-9 minutes. Remove from oven and let sit 5 minutes exactly. Use a metal spatula to scoop under cookies and transfer to a rack to cool completely.