Now you all should know that I have a love-hate relationship with peanut butter. Sometimes I gag at the scent of the stuff, other times there’s nothing I want more than a ooey gooey peanut butter and jelly sandwich with a tall glass of cold milk. Yum. Guess which mood I’m in now?
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar or 1/4 cup honey (I used sugar)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Granulated sugar (for rolling cookies in)
1. Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. I was able to add it all without any problems. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. I chilled mine and it was still soft and sticky but not to the point that I couldn’t work with it.
2. Place additional granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. I dipped my fork in water each time to prevent the dough from sticking.
3. Bake in a preheated oven for 7 to 9 minutes or until the bottoms are lightly browned. Transfer to a wire rack to cool. Makes about 36 cookies.
Guess which one didn’t get a water dipped fork?