Happy National Peanut Butter Cookie Day! ……………a day early.
Whenever I actually have a recipe to share, I like to keep it consistent. Tuesday=food day in the GMHO world. I like to think posting this a day early is good though because then you get to actually make it on National Peanut Butter Cookie Day! Sure.
I threw a few different recipes together and was quite pleased with the outcome! Plus, anything I can throw almond extract in I’m sold on. Love that stuff.
So, please ignore my crappy photography skills and check out my new recipe!
Classic Peanut Butter Cookies are a great staple to have for those days you need a peanut butter fix. The addition of almond extract brings out the nuttiness and adds a whole lot of flavor!
- 3/4 c brown sugar, packed
- 1/2 c butter, softened
- 3/4 c pb, crunchy or creamy
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 c flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Preheat the oven to 350 degrees.
- In a large bowl, cream together the sugar, butter, and peanut butter until smooth. Mix in the egg and extracts.
- Slowly add in the flour, baking soda, and baking powder and mix until combined.
- Roll dough into 1-inch balls and flatten with a fork, making a criss-cross pattern.
- Bake for 10-12 minutes.
Note: If the dough is too gooey to smash down with a fork, you can refrigerate it for a little while to make it easier. By the last batch that I did, it got a little difficult to create clean lines from the fork. Don’t tell anyone, but you can kind of tell in the picture.
What’s your favorite kind of cookie? Chocolate chip all the way for me.