Easy Peanut Butter Cookies

[Merry Sage]

Makes 48
1 1/2 cups crunchy or smooth peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter or margarine
1 large egg
1 1/2 cups all-purpose flour (leveled)
1 teaspoon baking powder

1. Preheat oven to 350 degrees. In a medium bowl whisk together flour and baking powder, set aside.

2. In a large bowl beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.

3. Pinch off dough by the tablespoon, roll into balls. Place 2 inches apart on greased baking sheets. Using a fork, lightly press balls to about 1/2" thickness.

4. Bake cookies, rotating halfway through, until lightly golden 18 to 22 minutes. Store in an airtight container at room temperature up to 1 week.

My mother used to sprinkle a bit of sugar over these cookies as they were cooling. A semi-pro baker acquaintance of mine suggested cutting the baking time by 2 or 3 minutes. This apparently results in cookies that are crispy outside, creamy inside! She said this would also work with chocolate chip and oatmeal cookies.

[Noel+]

That is the exact same recipe my Mother has used for over 50 years! It is delish!!!

[Merry Sage]

Really? Excellent!

[Mrs.Claus]

I've used this recipe too, except that after I've flattened with the fork I sprinkle some white sugar on the cookies.