The Sweet Melissa Bakes cookbook is quickly becoming one of my favorite baking books, ever. So far, I’ve tried Butterscotch Cashew Bars, Black Bottom Brownies, and now this recipe for Peanut Butter cookies. Pb cookies were always a favorite of mine growing up. One of my mom’s top three after school treats (next to brownies and oatmeal cookies, always served with milk and Hawaiian Punch). Definitely one of those cookies you never outgrow. Relive your childhood. Yum.
Sugar Topped Peanut Butter Cookie
adapted from The Sweet Melissa Baking Book
- ½ cup smooth peanut butter
- 8 tablespoons 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- sugar for rolling and topping
Preheat the oven to 325F. Line cookie sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter with the butter and sugars until light and fluffy. Beat in the egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Do not over mix dough after flour mixture is added.
Scoop dough by the rounded tablespoonful and roll into balls. Roll in granulated sugar. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Bake for 10 minutes, or until lightly golden. Do not over bake. After removing from oven sprinkle with additional sugar.
-This recipe needs to be doubled! The original only made about one dozen large cookies.