The key to making these cookies great is to cream the living daylights out of the dough, roll the dough in washed raw sugar instead of the regular granule kind, and to under-cook them. Enjoy!
Peanut Butter Cookies
Preheat oven to 375 degrees.
1/2 cup butter, softened
1/2 cup peanut butter (I use Skippy Natural)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1 1/4 cup flour (unbleached, all-purpose)
3/4 cup washed raw cane sugar (set aside in a small bowl)
In a mixer, combine butter and peanut butter. Cream together until well incorporated and the batter becomes light brown. Add sugar and beat again until well creamed and fluffy. Add soda and baking powder and give it another good beating. Add egg and vanilla; whip again. Add flour. Beat until combined. Roll dough into balls, then roll in raw sugar and place on an ungreased cookie sheet. Make a criss-cross pattern and smash down each ball with a fork. Cook 6-7 minutes. Let rest in pan before removing and placing on a cooling rack.