Cindy's Peanut Butter Cookies (Small Batch)
I love peanut butter so much that I buy the huge jars of it from Costco. In the UK it was Skippy (my favorite). Here in Canada it is Kraft. I bet I go through 3 or 4 of those large jars every year.
- 1/2 cup (120g) butter
- 1/2 cup (90g)
- 1/2 cup (100g) soft light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 1 large free range egg
- 1 tsp vanilla
- 1 1/4 cups (175g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate)
- 3/4 tsp baking powder
- 1/4 tsp salt
Do you like Peanut Butter as much as I do? If so, you might be interested in the following recipes also!
Cindy’s Peanut Butter Cookies (small batch)
- 1/2 cup (120g) butter
- 1/2 cup (90g)
- 1/2 cup (100g) soft light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 1 large free range egg
- 1 tsp vanilla
- 1 1/4 cups (175g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate)
- 3/4 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350*F/180*C/gas mark 4. Line a baking sheet with baking parchment. Set aside.
- Cream together the butter and peanut butter until combined and then cream in both sugars.
- Beat in the vanilla and egg.
- Sift the flour, soda, baking powder and salt together and stir this combination into the creamed mixture until well combined.
- Using a cookie scoop, scoop onto the baking sheet, leaving at least 2 inches in between each cookie to allow for spreading.
- Pop into the oven and bake for 10 to 12 minutes until set and golden brown on the bottoms.
- Leave to cool on the cookie sheet for about 5 minutes before scooping off onto a wire rack to cool completely.
- Repeat until you have used up all the cookie dough.
- Store any baked cookies in an airtight container.
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Source: https://www.theenglishkitchen.co/2023/03/cindys-peanut-butter-cookies-small-batch.html
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