Easy Peasy Peanut Butter Cookies

7 Jun

I would double the recipe – we ate all of the cookies in less than 24 hours.


1/4 cup creamy natural peanut butter
2 tablespoons unsalted butter, room temperature
1/2 cup brown sugar
1 egg
1/2 teaspoon pure vanilla extract
3/4 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon of sea salt


Preheat oven to 350 degrees Fahrenheit. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add an egg and vanilla, and continue beating until creamy.

In a separate bowl, whisk together flour, baking powder. Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low speed.

Cut a big enough piece of plastic wrap and wrap the cookie dough. Refrigerate for at least 8 minutes.

Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil. Place sea salt on a  plate. Roll spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in salt to coat the tops of the cookies.

Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 12 minutes, until cookies just brown around the edges and crackle on top. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely. This helps the cookies crunch up on the outside while remaining chewy on the inside.


Adapted from Martha Stewart


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