Cookie season is in full swing. Thing 1 and I had a great time making the first batch of Christmas cookies last Sunday and I will be making these this coming weekend. In the meantime, when I get a hankering to whip up a batch of cookies on a weeknight, this peanut butter cookie recipe is one I reach for again and again.
First, it is super simple to put together. The dough doesn’t need to be refrigerated before rolling so the cookies come together quickly. They are easy to decorate (a must when you are talking about Christmas cookies). And they taste just like peanut butter cookies should… buttery and full of peanut flavor, with a texture that is soft but a little crumbly.
Putting a tray of these together only takes about a half an hour so if you find you need to make an emergency batch of cookies for your next holiday party, this is the recipe for you. It is easy enough that it makes a great project to do with budding chefs. Kids love to roll the dough and to use the fork to flatten the balls. And of course they are excellent to decorate.
Simple Peanut Butter Cookies
Adapted from Clueless In the Kitchen
1/2 cup (1 stick) butter, softened
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Combine butter, peanut butter, white sugar and brown sugar in a mixing bowl. Beat until combined. Add in the egg and beat until smooth and creamy.
Whisk together the all-purpose flour, whole wheat flour, baking soda, and baking powder in a medium bowl. Add the dry ingredients to the wet and mix until smooth.
Scoop out the dough with a teaspoon. Roll into 1″ balls and place on foil lined cookie sheet, approximately 2″ apart. Use a fork to flatten each ball, making a criss-cross pattern. Since it is Christmas, feel free to decorate the cookies with chocolate candies, sprinkles, cinnamon candies, etc.
Bake in at 375 degree oven for 10-12 minutes. The cookies will be soft when they come out of the oven but don’t over bake. They will firm up once they cool. Allow them to cool on the cookie sheet for a couple of minutes before you remove them from the cookie sheet to a wire rack to cool completely.
Makes 3 1/2 dozen cookies. Store in an air tight container for 3 days.