I’m a peanut butter freak. I don’t eat it by the spoonfuls. Well… maybe I do, but just once in a blue moon. I contribute my love for peanut butter to my mom. She told me that when she was expecting me she adored peanut butter, and once I was born she never wanted to see the sight of peanut butter again. All I can say is I’m glad I never lost my love for it.
I have a certain criteria for cookies, and peanut butter cookies are no exception. Yesterday, I decided to make a batch of cookies so I got out my trusty recipe box. The recipe I have lets you in on a little secret. If you prefer a harder cookie use baking soda, if you prefer a softer cookie, replace the baking soda with equal amounts of baking powder.
I prefer a softer cookie so I took the baking powder route. They turned out perfect. The end result, a semi-soft cookie. They are firm enough to dunk in a cup of coffee, or a glass of milk without falling apart, but are not hard by any means. Perfect in my book.
My recipe is as follows:
1/2 c. softened margarine
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg (room temp)
1 1/2 tsp. vanilla
1/2 tsp. salt
2/3 c. peanut butter
1 1/2 c. flour
1 1/4 tsp. baking soda (for a softer cookie use baking powder)
Preheat oven to 350 degrees
Mix margarine, sugars, egg, vanilla and salt. Blend until creamy. Mix in peanut butter. Add flour and baking soda (or powder). Mix completely.
Drop by the spoonful onto ungreased cookie sheet. Using a fork make crisscross design. Bake for approximately 10 minutes. Remove from oven, and leave on cookie sheet until cooled.