From Martha Stewart Living Omnimedia
Looking for a classic peanut butter cookie recipe? Look no further.


Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
peanut butter cookies

Yields: Makes 48

Total Time: 45 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    1 1/2 cup(s) crunchy peanut butter  
    1 cup(s) packed light-brown sugar
    1/2 cup(s) (1 stick) softened unsalted butter
    1 large egg
    1 1/2 cup(s) all-purpose flour (spooned and leveled)
    1 teaspoon(s) baking powder

Directions

    Preheat oven to 350 degrees.brushless dc motor In a medium bowl, whisk together flour and baking powder; set aside.
    In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
    Pinch off dough by the tablespoon; bordeaux wineroll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
    Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.