Happy National Peanut Butter Cookie Day! In honor of this special “holiday”, I am sharing a recipe for peanut butter cookies I found on the back of a package of brown sugar that’s been in my pantry for quite a while. After I publish today’s vanity post, I’ll be making a batch of these cookies, and then I’ll enjoy a couple with a glass of milk as my way of celebrating National Peanut Butter Cookie Day this year… and maybe for years to come. So… Without further ado, here’s a recipe for peanut butter cookies:
Peanut Butter Cookies
- 1 cup brown sugar, firmly packed
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- PREHEAT oven to 375 degrees F.
- BEAT brown sugar, peanut butter and butter with an electric mixer until fluffy, about 5 minutes. Beat in egg and vanilla.
- COMBINE flour, baking soda and salt. Beat into peanut butter mixture at a low speed.
- ROLL 1 tablespoon’s worth of dough into balls. Place 2 inches apart on ungreased cookie sheets. Flatten the dough balls in a crisscross pattern using the prongs of a fork.
- BAKE for 7-9 minutes or until set, rotating pans halfway through baking.
- COOL 1 minute before removing from cookie sheet. Cool completely on wire rack.
Once I finish baking my peanut butter cookies, I’ll be finishing the correspondence that I’ve been putting off for far too long. I want to get the letters written and ready to mail before Sweet Thing and I head to town tomorrow.