My Recipe Box - Peanut Butter Cookies

I found this recipe at Food Network Canada courtesy of Anna Olson.

INGREDIENTS

½ cup unsalted butter, room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla extract
½ cup peanut butter (smooth or crunchy)
1 ½ cup all purpose flour
1 tsp baking soda
¼ tsp salt
Read more at http://www.foodnetwork.ca/recipe/the-ultimate-peanut-butter-cookie/3820/#dQqhcYK0pFwOmP4K.99

DIRECTIONS

1. Preheat oven to 350° F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.

2. Yield: 2 dozen cookies

My Recipe Box - Peanut Butter Cookies

Image and recipe from Betty Crocker

Rich Peanut Butter Cookies

Prep Time  40 min
Total Time  40 min
Servings 24

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips I substituted chocolate chips because I had them
Granulated sugar I did not do this step
1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer
on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
Stir in peanut butter chips.
2. Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides
up, about 3 inches apart on ungreased cookie sheet (do not flatten).
3. Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire
rack.


Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.