Peanut Butter Cookies

Peanut Butter Cookies

Total time:  Approximately 1 hour.

1 cup peanut butter
1 cup to 1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg, room temperature
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
Sugar for rolling

Preheat oven to 375.

In a large mixing bowl, combine butter and both types of sugar until smooth. Add vanilla and egg, mix until smooth. Add peanut butter, mix until smooth.

In a small bowl, combine salt, baking soda and one cup of flour. Gradually mix into peanut butter mixture.

Continue to add remaining flour until the cookie dough is no longer sticky. If your dough starts to become “dry” before that, stop with the flour and move on. If your dough still feels sticky, you may need to refrigerate the dough before trying to shape into balls. Do not add extra flour until after you’ve baked one round and only then if your cookies come out super flat. Whenever I add too much, I get crumbly cookies!!

Roll the dough into small balls and dip them in sugar. With sugar side up, place on cookie sheet and gently create a criss-cross pattern with a fork or prongs on top.

Bake 10-12 minutes.

Since my step-dad has missed the visits this year, I went ahead and made these without him. I messed up on something, I really don’t know what. I think it’s time for a new peanut butter cookie recipe. They had a great flavor, the perfect height, softness, chewiness and feel I wanted, but they fell apart!! I think my butter was too warm (melty), but I’m not sure.