Peanut butter cookies are one of my favorites. This recipe makes a soft, chewy, super peanut-buttery cookie, just the way I like it. My co-worker J (who, btw, did not grow up eating peanut butter) liked the cookie but thought it seemed so plain. Yes, it’s true that these cookies don’t contain fancy ingredients. But I told her that’s the beauty of the traditional peanut butter cookie. Just simple, old-fashioned goodness.
Peanut Butter Cookies
(from David Lebovitz’s Room for Dessert)
makes 36 cookies
4 tbsp (1/2 stick) unsalted butter, at room temp.
½ cup granulated sugar
½ cup light brown sugar
1 cup creamy peanut butter
1 large egg
1 ¼ cups all-purpose flour
¼ tsp salt
1 tbsp baking powder
Preheat oven to 350 F.
Sift together the flour, salt and baking powder. Set aside.
Beat together butter, sugars, and peanut butter in the bowl of a standing mixer for 2 minutes at medium speed. Scrape the sides of the bowl and beat in the egg.
Mix in the dry ingredients until the dough starts to come together.
Shape the dough into 1-inch balls, roll them in sugar and place them 2 inches apart on a parchment lined cookie sheet. Mark the tops with a fork, crisscrossing and pressing down slightly.
Bake for 9-10 minutes until edges start to brown. Cool 5 minutes on sheet before transferring to cooling rack.