Classic peanut butter cookies with a crosshatch pattern.
Ingredients
1-1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1/2 cup brown sugar
Directions
- Pre-heat oven to 350F. Sift together flour, salt, baking powder and baking soda. Cream butter with sugar, brown sugar and peanut butter, creaming after each addition until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually. Beat until smooth. Drop mixture, 1 heaping teaspoon at a time and about 2″ apart on to an undressed baking sheet. Flatten with a fork 2 times to form a criscross pattern on the cookie surface. Bake for 8-10 min. Remove from oven and cool.
Notes
- Kindly donated by San Francisco pastry chef Greg Léon.
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