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Categories:
flour baking powder baking soda salt smooth peanut butter butter light brown sugar white sugar egg vanilla raspberry
Viewed: 28 - Published at: 2 years agoIngredients
- 1 14 cups all-purpose flour
- 12 teaspoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 34 cup smooth peanut butter
- 12 cup butter, softened
- 13 cup light-brown sugar
- 13 cup white sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- raspberry and strawberry jam (or your favorite flavor)
Method
- Preheat oven to 350F Lightly grease or line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream peanut butter and butter with an electric mixer until smooth.
- Add the sugars and beat until light and fluffy.
- Add the egg and vanilla and beat until well incorporated.
- Add the dry ingredients and mix until just combined.
- Scoop tablespoonfuls of dough and form into balls.
- Roll them in granulated sugar to coat.
- Place them on the prepared baking sheet.
- Indent each ball with the back of a wooden spoon.
- Bake in preheated oven until puffy, about 8 minutes.
- Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon.
- Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.
- Remove from the oven to cool on a wire rack.
- Once the cookies have cooled, fill the centers with a teaspoonful of jam.
- Cookies will keep stored in a airtight container at room temperature for about a week.
- Makes 24-36 cookies.
