Description
A soft, moist peanut butter cookie that begs for milk-dunking!
Ingredients
- 1 cup Butter
- 1 cup Peanut Butter
- 1 cup Granulated Sugar
- ⅓ cups Brown Sugar
- 1 whole Large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- Granulated Sugar For Rolling (optional)
Preparation
Preheat oven to 350 F.
Cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract and mix well. Add flour, baking powder and baking soda and mix to combine.
Gently roll the dough into 1-inch size balls and roll each ball in additional granulated sugar to coat. To make more uniform-sized cookies, I like to use a small 1-ounce ice cream style scoop.
Place sugar-coated balls on a parchment lined baking sheet and bake for 10–12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.
