Peanut Butter Cookies


I used to bake all the time but when I got into main dish recipes, I kind of quit baking. Then whenever we’d have a get together, someone else baked the desserts.  I’m now planning to combine all that I do, my gift shop business, photography and my love for cooking and entertaining into one and open a Bed and Breakfast.  We’re on a 5 year plan to make it happen so I’ll keep you posted.  In the meantime, you’ll get to enjoy some sweet treats along the way as I get back into practice with baking.



  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1-1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 F.  Line 2 baking sheets with parchment paper, if you like.
  2. In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar.  Beat together until smooth and creamy, best if using a stand mixer or hand mixer.
  3. Add the egg and vanilla extract and continue to mix until well combined.
  4. In a small mixing bowl, whisk together the flour, baking soda and salt.
  5. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
  6. Roll the dough into 1 inch balls and roll in white granulated sugar and place onto baking sheet.
  7. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
  8. Bake for 8-9 minutes.  Let cool on the baking sheet for  few minutes and then transfer to a wire rack.

These keep well for a couple of days in an airtight container.

Yield:  About 30 cookies



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