This made for a great late night football-listening snack. Easy and tasty. I have a feeling they'll be even better tomorrow (after having settled for the night).
3/4 stick butter, softened
1/3 c. crunchy peanut butter
1/3 c. dark brown sugar
1/2 c. superfine sugar
1 egg, beaten
1 1/4 c. all purpose flour
1 t. baking powder
Put the butter, peanut butter and sugars in a bowl and beat until light and fluffy. Gradually beat in the egg. Don't worry if it looks like it's curdling - it will be fine once cooked. Sift in the flour and baking powder. Chill mixture for 1 hour.
Preheat oven to 350. Grease 2 baking sheets or line w/ non-stick baking parchment. Place spoonfuls of the dough onto the baking sheets at least 3 inches apart. Flatten slightly with the back of a spoon. Bake 15-20 minutes until golden. Cool for 5 minutes on the baking sheet, then transfer to wire rack to cool. Store in an airtight container for up to 1 week.
makes 20 cookies
No comments:
Post a Comment