Prevention's Peanut Butter Cookies

By Bostoncook

Ingredients

• 6 tbsp butter, at room temp
• 1/2 cup smooth peanut butter, at room temp
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 lg. egg, at room temp
• 1 tsp vanilla
• 1 1/4 cup whole wheat pastry flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp salted peanuts, chopped

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 350°. Coat 2 large baking sheets with cooking spray.

2. Place butter and peanut butter in large bowl. Using electric mixer on medium, beat for 1 minute, or until very smooth. Add the brown sugar and granulated sugar. Beat for 2 minutes, or until well-blended and light in color. Beat in egg and vanilla until very smooth and fluffy.

3. Combine flour, salt, and baking powder in a separate bowl with a whisk. Add to batter and stir until just combined. Stir in peanuts. Drop by tablespoons about 2 " apart onto prepared baking sheets. Using the tines of a fork dampended in cold water, flatten and make crosshatch pattern until cookies 2" in diameter. (unless the dough is refrigerated beforehand it really is too sticky to make a good cross hatch. I just flattened them slightly with my fingers)

4. Bake 1 sheet at a time, 10-12 minutes (original recipe said 18-22 minutes but mine were done way before that!), or until golden brown. Cool on a rack for 2 minutes and then remove from pan to cool completely.

yum, yum, yum! My favorite pb cookie recipe - loved that it used wheat flour and not a lot of sugar - not overly sweet. Would be good with some demerrera sugar on top.