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Add a photoThese will not stay around for too long! Kids of all ages will love then.
Doubling recipe works well, great sellers for bake sales also. Anytime I make any kind of cookies, I always put the dough in the refrigerater for atleast an hour. So the dough firms back up and holds a cookie shape better when cooking.
Note: if using crunchy peanut butter do not add any nuts.
Ingredients
- 1/2 cup butter, softened, not melted
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup peanut butter...crunchy or smooth
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
Directions
- Beat, butter & brown sugar on low speed until incorporated. Then increase speed to high and mix until light & fluffly, about 10 minutes. Making sure to turn mixer off and scrape the sides of the bowl down and return to mixing.
- Add, egg and peanut butter and continue mixing until fully incorporated.
- Meanwhile, in a small bowl, wisk together the flour, baking soda, and salt.
- Turn mixer down to low and add flour mixer. Turn mixer to medium and mix briefly until a smooth dough is formed.
- Cover dough in a bowl and refrigerate atleast 1 hour.
- Preheat oven to 350 degrees F.Using a teaspoon or small melon scooper, form dough into a small ball. Will make about 50 small balls. Put sugar in a small dish and lightly roll the dough balls around until covered with sugar. Place about an inch apart onto cookie sheet.
- Using a fork gently...do not flatten...press into the top of the dough just enough to it inprints the fork, in a criss cross pattern.
- Bake for about 12 to 15 mins. Note: If you like a crunchy cookie leave in for more towards the 15 mins. Let the cookies cool slightly on the cookie sheet, then transfer to cooling racks until completely cooled.
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