1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
Preheat oven to 350 degrees. In a medium bowl,
whisk together flour and baking powder; set aside.
In a large bowl, beat peanut butter, sugar, and
butter until smooth. Beat in egg. Gradually add
flour mixture, beating to combine.
Pinch off dough by the tablespoon (I used an ice
cream scooper for consistent sizes); roll into
balls. Place 2 inches apart on parchment-lined
baking sheets. Using a fork, press balls in a
crisscross pattern, flattening to a 1/2-inch
Bake cookies, rotating halfway through, until
lightly golden, 18 to 22 minutes. Cool cookies on a
wire rack. Store in an airtight container at room
temperature up to 1 week.
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