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Ron’s Famous Peanut Butter Cookies Recipe

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This recipe for Ron’s Famous Peanut Butter Cookies is from The Dolling/Jones/Presnall/Metz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c granulated sugar (I use organic can sugar)
1/2 c moist light brown sugar packed (I prefer C&H)
1/2 c softened salted butter
1/2 c creamy peanut butter
1 large or extra-large egg (fresh as possible)
1 T vanilla extract (pure or homemade)
1 1/4 c all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp D.A. Baking powder
Directions:
Directions:
1. Sift flour, measure, resift 3 times with baking soda, baking powder and salt.
2. Cream both butters very thoroughly together until smooth and light.
3. Add both sugars and cream very throughly.
4. Beat in egg (one at a time if doubling batch) then stir in vanilla.
5. Add flour mixture in 2 or 3 portions, mixing until smooth after each portion.
6. Form dough into a ball and chill in refrigerator for 1-2 hours (I chill for at least two days).
7. When ready to bake, preheat oven to 350F
8. Using a teaspoon, spoon a heaping spoonful onto a baking sheet (or waxed paper).
9. Quickly shape into balls and place 2” apart on a baking sheet covered with parchment.
10. Press each ball twice in a crisscross pattern with a fork, first dipped in iced water.
11. Bake 9-12 minutes or until delicately bronzed. I prefer a softer, chewy cookie, which for me is 350 degrees for 11 minutes.
12. When baking for others, I usually break it up and cook several batches at different temps and times (325-350F 10-13 minutes).
Number Of Servings:
Number Of Servings:
24-36 cookies
Personal Notes:
Personal Notes:
During the holidays, I will make 4-6 double batches to chill in the refrigerator to have as needed.

 

 

 

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