Ultimate Moist Peanut Butter Cookie
(from jerseyjenny’s recipe box)
Source: Stonewall Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Serves 18 people
Categories: cookies, dessert, peanut butter
Ingredients
- 3/4 cup butter, room temperature
- 1/2 cup Stonewall Kitchen Chunky Peanut Butter
- 3/4 cup brown sugar
- 1/4 cup plus 3 Tbsp. granulated sugar
- 1 egg, slightly beaten
- 1 tsp. pure vanilla
- 1-3/4 cup flour
- 1 tsp. baking soda
- 1/2 tsp salt
Directions
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Preheat oven to 350 degrees F. Grease or line with parchment paper a cookie sheet.
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Using an electric mixer fitted with a paddle on medium speed (or by hand) beat together the butter and Stonewall Kitchen Chunky Peanut Butter until fluffy.
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Add brown sugar and ¼ cup granulated sugar and beat until smooth.
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Beat in the egg and vanilla.
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Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix on low speed until dough is uniform making sure to not over mix.
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Pull pieces of dough and roll between your hands to form 1-½ inch balls. Roll balls in remaining granulated sugar.
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Place cookie balls on a greased cookie sheet two inches apart. Press cookie balls with a fork to make a crosshatch pattern and slightly flatten the cookie.
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Bake for 12-15 minutes until cookies are golden brown on the edges. Do not over bake or the cookies will not be chewy. Cool on wire rack.