| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 5 dozen |
Ingredients
- 1/2 cup sweet butter at room temperature
- 1/2 cup each sugar and brown sugar
- 1 egg
- 1 cup smooth pure peanut butter
- 1/2 teaspoon vanilla
- 1/2 teaspoon each salt and baking soda
- 1 1/2 cups sifted flour
Instructions
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 63 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 30 mg |
Reviews
Absolutely super recipe – I bake ate 375 for 12-13 minutes.
The best ever cookie, loved it thanks
I had to add a bit more flour because dough was sticky. Bake at 350 for 10-12 min for medium sized cookies, longer for bigger ones. Tastes great. Not too sweet.
I agree with Sabi, do not bake them for the required 15 – 17 minutes. I also added a 1/2 cup of mini chocolate chips and used crunchy peanut butter. Very tasty.
If the cookies are baked at 375 degrees for 15-17 min you will have hockey pucks. Adjust the temperature to 11-12 min for bigger cookies and 8-10 min for smaller. I doubled the recipe and used a slightly bigger scoop, the recipes yield was 4 dozen cookies. I give them 5 stars for flavor but only 2 stars for the recipes guidance. Total 3.5