It’s a very easy recipe! This was shared to me by one of our relatives who came to visit for a couple of nights or so in our house. It’s soft and chewy and less guiltier to eat as opposed to other cookies like, I don’t know, chocolate chip cookies?. On this recipe, you completely have the option of using a healthy version of peanut butter devoid of any sweeteners or other preservatives. That makes it an even healthier cookie to eat. If you do, however, you might have to add little bit of sugar to this recipe. Salt is not listed as one of the ingredients as I took into consideration that the jar of peanut butter that I have in pantry already has salt in it, so I didn’t add any more of that in the recipe.
Butter has to be in room temperature. I took the butter and placed in the counter overnight; however, it was only softened a little bit (it was chilly down here, you know!). My determination of softened butter is when I can use merely a hand whisk to cream it. And I knew earlier that I wouldn’t be able to do it. So, I had to microwave the butter for 10 seconds and it was just a perfectly softened butter for me.
Vanilla is optional. If you don’t want to add it, or if you don’t have it, it won’t affect the cookie flavor that much. I’ve done this many times without adding vanilla extract, and believe me, no one would’ve known.
- 1/2 cup butter, room temperature
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups all purpose flour
- 1 tsp vanilla (optional)
In a mixing bowl using a hand whisk or electric whisk, cream butter and peanut butter. Add brown sugar, egg and vanilla. Gradually mix in the dry ingredients until well incorporated.
Chill in the refrigerator for at least 30 mins.
Take tablespoonful of the cookie batter and shape them into balls. Place them into cookie sheets with about an inch of space in between cookies.
Bake for about 15 mins in 375 F temperature. If you want a chewy texture, bake for 12 minutes.