Fun with baking for the infrequent baker Like 0 Twitter Court's Cooking Blog Follow June 11, 2017, 10:42 p.m. in Life and Styles Views: 585 Like us on facebook Peanut Butter Cookies Ingredients: 1 C unsalted butter softened to room temperature 1 C granulated sugar 3/4 C packed light brown sugar 2 large eggs, room temperature preferred 2 tsp vanilla extract 1 C creamy peanut butter 3 C + 2 Tbsp all-purpose flour (measured correctly) 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/3 C granulated sugar, for rolling (optional) Directions: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 1. Using a hand mixer or an electric mixer cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about one minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside. 2. In another bowl, throw in the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. The dough will be thick, yet very sticky. Cover dough tightly and chill for at least three hours (and up to two days) in the refrigerator. 3. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place two inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. 4. Bake for eleven minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for five minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time. Source Sally's Baking Addiction Published by Court's Cooking Blog Share Mail Messenger Twitter Pinterest Linkedin Comments Related Article Life and Styles DEAR WOMEN Life and Styles Escape from the BS Life and Styles It Is Still August Right?