From Martha Stewart Living Omnimedia
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
peanut butter cookies
Yields: Makes 48
Total Time: 45 min
Prep Time: 20 min
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) crunchy peanut butter
1 cup(s) packed light-brown sugar
1/2 cup(s) (1 stick) softened unsalted butter
1 large egg
1 1/2 cup(s) all-purpose flour (spooned and leveled)
1 teaspoon(s) baking powder
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add ismoka istick flour mixture, beating to combine.
Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls Maggie Beauty in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
Classic Peanut Butter Cookie Recipe
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转载自czxdxc.iteye.com/blog/2156921
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