Put half cup of peanut butter and half cup of softened butter in a large bowl. TIP: spray Pam in your measuring cup before you load it with peanut butter. It will come out much easier!
Mix for approximately 30 seconds till well blended.
Add both sugars (1/2 cup of each), baking powder (1/2 tsp) and baking soda (1/2 tsp). Mix further until well blended, scraping down sides of bowl.
Add 1 egg and 1/2 tsp vanilla. Mix until blended.
Mix in as much flour as you can (my mixer manhandled about 3/4 cup). Use a wooden spoon to mix the remainder by hand. Total of 1 and 1/4 cups of the white stuff.
Pop the bowl into the freezer for about 10 minutes. Will be easier to handle. After chilling, roll the dough into balls then roll in sugar.
Place approximately 2 inches apart on an ungreased baking sheet.
Use a fork to press down dough (in a criss-cross pattern).
Bake for approximately 7 minutes at 375 degrees. I pull mine before they are golden because I like my cookies to stay soft. Cool on a wire rack.
Thank you to Better Homes @ Gardens for the recipe.
- 0.0c softened butter
- 0.0c peanut butter
- 0.0c granulated sugar
- 0.0c brown sugar
- 0.0tsp baking powder
- 0.0tsp baking soda
- 1.0 Egg
- 0.0tsp vanilla
- 1.0c flour
- Sugar for coating dough