Authentic American Peanut Butter Cookies Recipe by chika919
Authentic American Peanut Butter Cookies Cooking Instructions 1 Cream the butter, which has been brought to room temperature, with a whisk until smooth. Gradually add the sugar and mix well. 2 Add the peanut butter and mix. Gradually add the beaten egg and mix well. 3 Sift in the combined flour, salt, baking powder, and baking soda, and mix with a rubber spatula until no longer powdery. 4 Wrap the dough in plastic wrap and let it rest in the refrigerator for 3 to 4 hours. If you're in a hurry, freeze for 30 minutes. 5 Divide the dough into 24 equal parts and roll into balls, about 22g each. Meanwhile, preheat the oven to 375°F (190°C). 6 Lightly press the dough with a fork. This is the most fun part. 7 Like this. Be careful not to press too hard. 8 Bake in the oven for 10 minutes. 9 Remove from the oven. It's okay if the dough is still soft. Let them cool on the baking sheet to finish! 1 Cream the butter, which has been brought to room temperature, with a whisk until smooth. Gradually add the sugar and mix well. 1 Cream the butter, which has been brought to room temperature, with a whisk until smooth. Gradually add the sugar and mix well. 2 Add the peanut butter and mix. Gradually add the beaten egg and mix well. 2 Add the peanut butter and mix. Gradually add the beaten egg and mix well. 3 Sift in the combined flour, salt, baking powder, and baking soda, and mix with a rubber spatula until no longer powdery. 3 Sift in the combined flour, salt, baking powder, and baking soda, and mix with a rubber spatula until no longer powdery. 4 Wrap the dough in plastic wrap and let it rest in the refrigerator for 3 to 4 hours. If you're in a hurry, freeze for 30 minutes. 4 Wrap the dough in plastic wrap and let it rest in the refrigerator for 3 to 4 hours. If you're in a hurry, freeze for 30 minutes. 5 Divide the dough into 24 equal parts and roll into balls, about 22g each. Meanwhile, preheat the oven to 375°F (190°C). 5 Divide the dough into 24 equal parts and roll into balls, about 22g each. Meanwhile, preheat the oven to 375°F (190°C). 6 Lightly press the dough with a fork. This is the most fun part. 6 Lightly press the dough with a fork. This is the most fun part. 7 Like this. Be careful not to press too hard. 7 Like this. Be careful not to press too hard. 8 Bake in the oven for 10 minutes. 8 Bake in the oven for 10 minutes. 9 Remove from the oven. It's okay if the dough is still soft. Let them cool on the baking sheet to finish! 9 Remove from the oven. It's okay if the dough is still soft. Let them cool on the baking sheet to finish! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Maryland Crab Cakes Avocado Cilantro Hummus Moms Hungarian Goulash Mango & Avocado Salsa Mike's Nashville Hot Chicken Maryland Crab Cakes Avocado Cilantro Hummus Moms Hungarian Goulash Mango & Avocado Salsa Mike's Nashville Hot Chicken Natto with Tomato, Olive Oil, and Ponzu Tofu Chips strawberries juliet Fettuccine Alfredo Easy, Hot, and Homemade Dandan Noodles Spinach and Artichoke Cups Matcha Swiss Roll with Azuki Cream Authentic Vongole Bianco Clam Pasta shrimp enchiladas Chowder-Like Pasta with Spring Cabbage and Clams Natto with Tomato, Olive Oil, and Ponzu Tofu Chips strawberries juliet Fettuccine Alfredo Easy, Hot, and Homemade Dandan Noodles Spinach and Artichoke Cups Matcha Swiss Roll with Azuki Cream Authentic Vongole Bianco Clam Pasta shrimp enchiladas Chowder-Like Pasta with Spring Cabbage and Clams