Peanut Butter Cookie Recipe
Peanut Butter Cookie Recipe
½ cup softened butter (I used salted.)
¾ cup natural peanut butter (I used Kirkland Natural Chunky.)
1 cup light brown sugar (Packed, but not firmly packed.)
1 tablespoon molasses
2/3 cup whole wheat flour (I used Wheat Montana. It is finer than most whole wheat.)
1 cup all-purpose flour
1/2-1 teaspoon salt (This depends on how much salt your peanut butter has.)
¾ teaspoon soda
¾ teaspoon baking powder
1/8 teaspoon cinnamon
1-2 tablespoons of water (You might need to add this if your flour is really dry.)
Turbinado or granulated sugar to roll the cookie dough in, if desired
In a large bowl, thoroughly mix together the butter, peanut butter, brown sugar, molasses, and egg.
Pour the whole wheat flour into the mixed wet ingredients. Then, sift the all-purpose flour, salt, soda, baking powder, and cinnamon into the bowl. Stir the dry ingredients into the wet ingredients until they are just mixed. If the dough is too dry, add one tablespoon of water at a time until it holds together. Gather the dough up into a large ball. Unused dough can be refrigerated and baked within two days.
Roll the dough into walnut-sized balls. If you want the cookies to sparkle and have a bit of sweetness on the outside, you may roll the balls into the sugar. Place the cookie balls on a light-colored cookie sheet. Flatten the cookies with the bottom of a glass. Then, use a fork to press in the classic criss-cross pattern. These cookies hold their shape. If you want a flatter, crisper cookie, flatten them more, and cook them longer. Thin cookies take just 11 minutes to bake. Just be sure that you don't burn these little jewels!
Bake at 375 degrees for 11-13 minutes.
I like my peanut butter cookies rolled into sugar. Maybe our lunch ladies did that in elementary school. To sugar, or not to sugar? Whichever method that you use to make these peanut butter cookies, just be sure to enjoy them as a part of a tasty sandwich meal.
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