Soft, chewy, and irresistible! We're kicking off the start of the fall season with a great big punch of peanut butter flavor. Just like any cookie really, these go terrifically with a glass of milk. This recipe is a sneak peak of my first baking cook book, Audra Leigh's Cookies, which will be released right in time for the holidays!
Peanut Butter Cookies
Total Time: 1 hour & 30 minutes
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter
½ cup brown sugar
½ cup sugar
1 cup peanut butter
1 tsp vanilla extract
1 large egg
Optional ¼ cup extra peanut butter or other spread
Preheat oven to 350°F. Line baking sheet with parchment paper, set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt and set aside.
In a large bowl, beat together softened butter and both sugars until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract, and egg and continue to mix until smooth.
Gradually add the dry ingredients to the wet and mix until just incorporated.
Form dough into balls. Using a fork, press down on each cookie twice, once in either direction, to create the crisscross pattern.
Bake cookies for 10-12 minutes or until puffy and raised. Remove from the oven and let cool.
Optional-While cookies are cooling, heat ¼ cup of peanut butter in the microwave in 10 second increments until runny. Dip cookies halfway into melted peanut butter. Place on parchment paper-lined plate and refrigerate to harden. This can also be done with melted chocolate or Nutella.