THICK AND CHEWY PB COOKIES

 

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cr  Cream the butter, sugar, brown sugar and peanut butter and mix in the egg and vanilla.

Mix the flour, baking soda, baking powder and salt and mix the mixture into the wet ingredients.

Scoop 1-2 tablespoons of dough (optionally rolling it into a ball) and place it on a silicon mat or parchment paper lined baking sheet. To retain the thickness and the crispy edges but soft center it is best not to press down with a fork as is usually done with peanut butter cookies.

B   Bake in a preheated 350F oven on the middle rack until the bottoms are just lightly golden brown (the tops may look a little uncooked), about 8-12 minute. Remove from oven and let sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool.

I got the basics of this delicious recipe and photo from Closet Cooking.