These are real deal "what your Grandma used to make" cookies.
They store well.
Travel well.
And "Gift" very well!
I used a large serving fork to make a larger criss cross pattern on the cookie tops. Using Sugar in the Raw or Demerara sugar on the tops, will make a crunchy contrast to the soft chewy cookie.
To get started, in a mixer, combine the first 5 ingredients. Add dry ingredients in a separate bowl. Mix well with a whisk. Add to wet ingredients. Mix until it all just starts to come together. Wrap in parchment paper And form into a square that is 1 inch thick. Place in fridge for an hour.
It should look like this:
Preheat oven to 375 degrees. Unwrap and cut into 1 inch squares.
Roll into balls and place on ungreased cookie sheet.
Using a fork, make criss cross pattern on top of each cookie. Sprinkle with raw sugar. Bake 10-12 minutes.
Cool before storing. Yields 3 dozen.
1/2 C. Unsalted Butter (room temp) 1/2 C Sugar 1/2 C. Brown Sugar 1/2 C Peanut Butter 1 egg 1 1/4 C flour 1/2 tsp. B. Soda 1/2 tsp. B. Powder 1/2 Tsp. Salt In a mixer, combine the first 5 ingredients. Add dry ingredients in a separate bowl. Mix well with a whisk. Add to wet ingredients. Mix until it all just starts to come together. Wrap in parchment paper And form into a square that is 1 inch thick. Place in fridge for an hour. Preheat oven to 375 degrees. Unwrap and cut into 1 inch squares. Roll into balls and place on ungreased cookie sheet. Using a fork, make criss cross pattern on top of each cookie. Sprinkle with raw sugar. Bake 10-12 minutes. Cool before storing. Yields 3 dozen.