yield 36 cookies
This recipe comes out of a Betty Crocker Cookbook. I have modified it slightly but, all in all one of the best peanut butter cookie recipes that I have found. That is of course, if you like a soft cookie that seems to melt in your mouth.
- 1/2 cup unsalted butter; at room temperature
- 1/2 rounded cup peanut butter smooth or chunky
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 1/4 cups unbleached all-purpose flour, sifted
- 1 large egg
- granulated sugar
Optional- 1 cup milk or semi chocolate chips
- Preheat Oven to 375°F.
- At medium to high speed, beat together the butter and peanut butter for 30 seconds.
- Add the sugar, honey, baking soda and baking powder.
- Beat the mixture until combined, scraping sides of bowl occasionally.
- Beat in the egg and vanilla till combined.
- Beat in as much flour as you can with the mixer, stir in remaining flour.
- If necessary, chill the dough till easy to handle.
- Shape dough into 1 inch balls.
- Roll in additional sugar to coat.
- Place balls 2 inches apart on ungreased cookie sheet with a silpat.
- Flatten with fork, making crisscross marks with fork.
- Bake for 7-9 minutes or till bottoms of cookies are slightly browned.
- Transfer cookies to wire rack to cool.