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Peanut Butter Cookies Recipe

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This recipe for Peanut Butter Cookies is from The Lindsley 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 C creamy peanut butter
1 C sugar, plus more for rolling
1 large egg, lightly beaten
1 tsp baking powder
1 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350º. Line 2 baking sheets with parchment paper.

In a large bowl, combine the peanut butter with 1 C sugar, stirring until fully combined. Add the egg, baking powder and vanilla and stir well. Pour some additional sugar into a small bowl or plate.

For the mixture into 16 walnut-sized balls. Place each ball of dough into the sugar and roll to completely coat with sugar.

Place on the prepared baking sheet. Repeat with the rest of the dough, spacing the cookies 3 inches apart.

Using the tines of a fork dipped in sugar, gently press down on each dough ball to flatten. Turn the fork 90º and gently press again to make the traditional crosshatch markings of a peanut butter cookie.

Bake the cookies for 12-14 minutes or until set and golden brown. Let cool on the baking sheet for 5 minutes, then gently transfer the cookies with a spatula to a wire rack to cool completely.

To make these cookies nut-free: substitute the peanut butter with sunflower seed butter and add 1/4 tsp fresh lemon juice to the batter. The lemon juice will prevent the cookies from turning slightly green due to the natural chlorophyll in the sunflower seeds.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Eryn suggests trying crunchy peanut butter and a dash more vanilla.

 

 

 

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