Tuesday, October 20, 2009
Peanut Butter Cookies
(from David Lebovitz’s Room for Dessert)
makes 36 cookies (*Note: Only made 14 larger cookies for us using a heaping tablespoons worth of dough for each ball)
4 tbsp (1/2 stick) unsalted butter, at room temp.
½ cup granulated sugar
½ cup light brown sugar
1 cup creamy peanut butter (*we used chunky cause we like it!)
1 large egg
1 ¼ cups all-purpose flour
¼ tsp salt
1 tbsp baking powder
Preheat oven to 350 F.
Sift together the flour, salt and baking powder. Set aside.
Beat together butter, sugars, and peanut butter in the bowl of a standing mixer for 2 minutes at medium speed. Scrape the sides of the bowl and beat in the egg.
Mix in the dry ingredients until the dough starts to come together.
Shape the dough into 1-inch balls, roll them in sugar and place them 2 inches apart on a parchment lined cookie sheet. Mark the tops with a fork, crisscrossing and pressing down slightly.
Bake for 9-10 minutes until edges start to brown. Cool 5 minutes on sheet before transferring to cooling rack.