Brought to you by Catoctin Mountain Orchard.
It’s National Peanut Butter Cookie Day!
I haven’t made peanut butter cookies in a while…so I HAD TO!! 😉
This is an easy, one mixing bowl recipe. I recommend using a hand mixer or stand mixer for this recipe.
Grab a darker, non-stick pan and set aside. Pre-heat your oven to 350 degrees.
Start out with 1 1/2 sticks of unsalted butter(room temperature), and 3/4 cup creamy peanut butter in your mixer and mix until smooth.
Add sugars and beat on high speed until light and fluffy – 2-3 minutes.
Add eggs and vanilla and beat on low speed until combined.
Add flour, baking soda and salt and beat on low speed just until cookie dough comes together.
Line your baking sheet(s) with parchment paper.
Roll into 1″ balls and place 2″ apart on baking sheets. Then, press down slightly with fork.
Bake for 8-10 minutes. Remove and let cool on baking sheets before storing.
Ingredients: I got the recipe here!
- 3/4 cup smooth peanut butter 240g — not natural
- 3/4 cup unsalted butter room temperature
- 1 cup sugar 200g
- 1 cup brown sugar 205g packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour 390g
- 1 teaspoon baking soda
- 1/2 teaspoon salt