Prep 10 mins
Cook 10 mins
A very simple recipe but they turn out great. Also, it is not a huge recipe. I got this from a church cookbook many years ago.
- 118.29 ml butter
- 236.59 ml white sugar
- 118.29 ml peanut butter
- 1 egg
- 236.59 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- Cream in order given.
- Add sifted dry ingredients.
- Form into balls and flatten with fork dipped in water.
- Bake at 350° for 10 minutes.
- For added interest, sprinkle with a few coloured trimettes.
Perfect!! The taste and texture are exactly right. They came out soft with that slight crusty edge and bottom only peanut butter cookies can get just right. Not an overpowering amount of PB, but enough to make them delicious. They are very easy to make, mixed up like a dream. I had to let them cook about 12 minutes instead of 10, but that may be because I made them too big. I got 2 dozen cookies. My boyfriend LOVED them. :-)
These were great cookies. Like one reviewer, I only used brown sugar with great results. These cookies are very soft and chewy; the only thing I would prefer is to have more of a peanut butter taste.
I really loved the texture of these, which is lighter than most peanut butter cookies I have tried, and their flavor is excellent. I would recommend chilling the dough for an hour if possible, to make the shaping process easier. It also kept the cookies from spreading quite as much, and made for a more attractive cookie, in my opinion. Thank you for posting this lovely recipe!