Chunky Peanut Butter Cookies for 2
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
8 cookies
ingredients
- 1⁄3 cup plus 1 teaspoon all-purpose flour
- 1 pinch baking soda
- 1 pinch salt
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar, packed
- 2 tablespoons butter, at room temperature
- 2 teaspoons eggs or 2 teaspoons egg substitute, well beaten
- 1⁄4 teaspoon vanilla extract
- 1⁄3 cup exta chunky peanut butter
directions
- Place the flour, baking soda and salt in a small bowl and whisk to blend.
- Place the granulated sugar, brown sugar, beaten egg and vanilla in a medium size mixing bowl and beat with a hand held mixer on low speed until blended, about 1 minute.
- Beat in the peanut butter until blended, about 20 seconds.
- Add the flour mixture and beat on low speed until dough is blended, about 30 seconds. Transfer the dough to a piece of plastic wrap and press it out to form a thick disk.
- Wrap it well in the plastic wrap and refrigerate until it is pliable, about 30 minutes.
- Place a rack in the center of the oven and preheat the oven to 325°F, Set aside an ungreased baking sheet.
- Shape the dough, by tablespoonfuls, into mounds on the baking sheet, spacing the mounds about 1 inch apart.
- Using a fork, flatten each one to form a 1/3 inch thick round, making grooves in the surface with the tines of the fork.
- Bake the cookies until they are golden, about 13 minutes.
- Remove the baking sheet from the oven and place it on a wire rack to cool for 5 minutes.
- Use a spatula to transfer the cookies to the wire rack and let them cool completely.
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RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I am a 39 year old, single woman. I work as a full time cashier at a Wal Mart super center. I absolutely love my job most of the time. When I am not working I have a flock of 9 parrots, 7 Budgies and 2 cockatiels that keep me on my toes. I also love to read and cook.