Old Fashioned Peanut Butter Cookies Baked Until the Edges Set

Old Fashioned Peanut Butter Cookies Baked Until the Edges Set is filed under Cookies and built around all-purpose flour, granulated sugar, and dark brown sugar packed. Plan on 96 small cookies.

Count on 10 minutes of prep, 10 minutes of cooking, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup dark brown sugar packed
• 1 cup unsalted butter 2 sticks, softened
• 1 cup smooth peanut butter
• 2 teaspoons baking soda
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract

How the cooking goes

1. Warm the oven to 350°F. Line two sheet pans with baking paper.
2. Beat together flour, baking soda, and salt in a medium mixing bowl. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, beat butter and both sugars together until the mix looks even.
4. Put the eggs and vanilla and beat until light and creamy.
5. Reduce speed to low then mix in the peanut butter.
6. Put the flour mixture in several additions, mixing until just incorporated. Do not overmix.
7. Drop dough by the teaspoon (a regular eating spoon, not a measuring spoon) onto the prepared sheet pans, spaced 2 inches apart.
8. Dip the tines of a fork in granulated sugar and press each cookie twice in a criss-cross pattern, dipping the fork in sugar between each cookie.
9. Oven-bake for 10 minutes, until the surface is deep gold with a matte finish. Allow it to cool 5 minutes on the sheet pan, then move it onto a wire rack to cool until it is no longer warm.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Oatmeal Cream Pie Cooled Before Slicing and Soft Gingerbread Cookies Baked Until the Edges Set.