Earlier this week, I asked for Ron's input. Like a little kid, he yelled "PEANUT BUTTER." Then, for some reason, he added with a scowl, "And make sure you do the little fork indentations." Ok. Like there is any other way? (But apparently in some past cookie baking adventure I forgot to do this and it offended him.)
My sister and I would help my mom bake cookies when we were younger. I have a vivid memory (perhaps with the help of a few photographs) of sitting on the counter with a fork, a determined look on my face and making the little fork indentations. And although I didn't sit on the counter this time, I can assure you that I had that same determined look on my face as I was doing the little fork indentations. :) This is a pretty simple and basic recipe that took about 20 minutes from start to finish (with the prep work complete; softening the butter and letting the egg come to room temp). Next time you have an inkling for cookies, whip these up!
Yield: About 3 dozen
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg (room temp)
- 1/2 tsp of vanilla
- 1 1/2 cups AP flour
- Preheat oven to 375 degrees F.
- Beat butter and peanut butter in a large bowl until creamy.
- Add sugar, brown sugar, baking soda and baking powder. Beat until well combined.
- Beat in the egg and the vanilla until combined.
- Beat or stir in the flour until combined.
- Roll the dough into 1-inch balls, then roll into granulated sugar.
- Place cookie dough balls on a cookie sheet and make your little fork indentations!
- Bake for 7-9 minutes, watching carefully.