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Peanut Butter Cookies

These peanut butter cookies are a classic treat that your whole family will love.

  • Yield: Makes about 3 1/2 dozen cookies

Source: Martha Stewart Living Television

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup smooth peanut butter

Directions

  1. Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.

  2. Heat the oven to 350 degrees. Line a baking sheet with a silpat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.

Reviews (3)

  • mjrb 24 Feb, 2009

    Replace half of the butter with shortening, such as Crisco. Bake cookies for 10 minutes then let cool on the cookie sheet. The shortening makes them chewier. Baking them for the minumum time and then letting cool on the cookie sheet means they will finish cooking on the warm cookie sheet once pulled from the oven.

  • mjrb 24 Feb, 2009

    Replace half of the butter with shortening, such as Crisco. Bake cookies for 10 minutes then let cool on the cookie sheet. The shortening makes them chewier. Baking them for the minumum time and then letting cool on the cookie sheet means they will finish cooking on the warm cookie sheet once pulled from the oven.

  • michlvis 31 Dec, 2008

    I baked these in two seperate batches. I baked the first batch for 14 minutes looking for the rich golden brown color - too much time and the cookies were dry. I cooked the next batch for 12 minutes and the cookies were a little more moist but still more on the dry side than I would have liked. Any one else have any thoughts to share on this? How to make more moist?

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