Perfect Peanut Butter Cookies
[one-half-first][/one-half-first][one-half][/one-half]
Look no further for the perfect recipe – for eating & gift giving!
These are gluten free! Or ~ use regular flour too.
Simple, not fussy and EASY
Bakery quality cookies you’ll love
See recipe: how to make a crosshatch design on top of the cookies with the tines of a fork
Ingredients
I used organic (½ pound)
gluten free flour blend, or unbleached flour
Instructions
Preheat oven to 350 degrees.
Lightly butter 2 cookie sheets, or line with parchment paper (no need to grease.)
In a stand mixer add the butter and 2 sugars, cream one minute on medium speed until light and fluffy with the paddle.
Add the peanut butter, blend on low until incorporated.
Add the eggs, one at a time, beating on low speed until thoroughly mixed in.
Add the vanilla, flour (2 cups minus 1 tablespoon), baking soda and sea salt.
Mix on low speed until just well combined.
Refrigerate 30 minutes*
Use a 2″ cookie scoop – drop spoonfuls at least 1″ apart onto one of the cookie sheets.
Slightly flatten with your fingers. Use the tines of nice sized dinner fork and make a cross hatch design.
Repeat with all of the dough – using the second cookie sheet.
Bake for 10 – 12 minutes until the cookies are lightly browned around the edges and slightly puffed.
The trick here is not to overbake them… I like a little chewy peanut butter cookies, not dry ones!
*The dough is refrigerated so that the impressions with the fork’s tines will be apparent.
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!