Ingredients:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Scoop about 2 tablespoons of dough and roll into balls.
Place them 2 inches apart on the prepared baking sheets. Use a fork to press down slightly and create a crisscross pattern.
Bake for 10–12 minutes, or until the edges are lightly golden but the centers look slightly soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes
Kcal: 210 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking for even thicker cookies.
Add chocolate chips or chopped peanuts for extra flavor and texture
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