Peanut Butter Cookies
- In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
- Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
From the Test Kitchen
Peanut Butter-Toffee Cookies:
Stir 1 cup toffee pieces, chocolate-covered toffee pieces, or coarsely chopped chocolate-covered English toffee bar into the dough with the flour.
Test Kitchen Tip:
Double this recipe to make 6 dozen cookies.
Nutrition Facts (Peanut Butter Cookies)
- Per serving:
- 82 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 13 mg chol.,
- 9 g carb.,
- 0 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet