Recipe by Mary Jane Schidecker, Riverside, Ohio
First place, Cookies & Pastries (Peanut Butter Cookie), 2017
Baking temperature: 350 degrees
Baking time: 14 minutes
Yield: 30 cookies
Ingredients
- 1 1/3 c flour
- 1 t baking soda
- ¼ t baking powder
- ½ t salt
- ½ c butter, room temperature
- 1 c brown sugar
- ¾ c peanut butter
- 1 egg
- 1 t vanilla extract
- 1/3 c sugar
- ¾ c confectioners’ sugar, divided
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside
- In the bowl of a mixer, mix together butter, brown sugar, and peanut butter until fluffy, about 5 minutes. Add egg and vanilla extract and mix until incorporated, 30 seconds. With the mixer on low, slowly add flour mixture until just combined
- In 2 small bowls, pour ½ c confectioners’ sugar in one bowl, and the granulated sugar in the other. Form 1 T dough into ball and roll in sugar, then the confectioners’ sugar until generously coated. Place 2” apart on cookie sheet
- Bake 7 minutes, rotate cookie sheet and bake 7 minutes, until just firm around edges and cracked on top. Cool on baking sheet 2 minutes, then move to rack
- While still warm, place ¼ c confectioners’ sugar in a small bowl and dip tops of cookies into sugar. Be gentle so sugar doesn’t press into crinkles