JOEY’S PEANUT BUTTER COOKIES




If cookies have a Hall of Fame, peanut butter cookies hold a place of honor, along with chocolate chips and oatmeal raisins. The cross-hatch pattern on top is the defining touch for a cookie made with peanut butter. The peanut butter cookie recipe most similar to modern peanut butter cookies, and introduced the now popular cross-hatch pattern, first appeared in 1936 in Toll House Tried and True Recipes by Ruth Wakefield.
Ingredients:
1 cup peanut butter
½ cup softened butter
½ cup white sugar
½ cup packed brown sugar
(1) egg
3 tbsp milk
1 tsp vanilla extract
(1 ¼) cups all-purpose flour
¾ tsp baking powder
¼ tsp salt
Directions:
Preheat oven at about 190 degrees C (375 degrees F).
Cream the peanut chocolate, chocolate, white sugar, and brown sugar together in a large bowl until it mixes well. Beat one at a time, milk, and vanilla in the egg. Combine the flour, baking powder, and salt; mix in the cream mixture. Shape a tbsp of dough into balls. Place cookies on ungreased cookie sheets, 2 inches apart. Push fork tines once on each puck.
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