Page 72 - Lakeland Recipes
P. 72
Peanut Butter Cookies How to:
Submitted by Grace Romanowski
● Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
● In a large bowl, add in the butter, peanut butter, brown sugar, and granulated sugar.
Beat with a hand mixer on medium until light and fluffy. Scrape down the sides of the
Ingredients: bowl.
● Add in the eggs and vanilla extract. Continue to beat on medium until the eggs are
incorporated.
● 3/4 cup butter room temperature ● In a separate bowl, add the baking soda, baking powder, salt, and flour. Whisk to
● 1 1/4 cup creamy peanut butter combine.
● 1 1/2 cup light brown sugar packed ● Add the flour mixture to the wet ingredients and beat on medium just until the flour is
● 1/2 cup granulated sugar incorporated. The cookie dough will be slightly stiff.
● 2 large eggs ● Using a 1 tablespoon or 1 1/2 tablespoon cookie scoop, scoop the cookie dough into
● 2 teaspoons vanilla extract your hand and roll into a ball.
● 1/2 teaspoon baking soda ● Place on the parchment paper. Leave an inch of space between the cookie dough balls.
● 1 teaspoon baking powder ● Place in the preheated oven and bake for 12 to 14 minutes until the edges are golden
● 1/4 teaspoon salt and the tops are set.
● 2 3/4 cups all-purpose flour ● Remove from the oven and immediately place a Hershey Kiss in the center of each
● 42 Hershey Kisses unwrapped cookie.
● Let cool for 10 to 15 minutes and place on a paper towel lined counter or wire rack to
cool completely.
● Store in an airtight container at room temperature. Don’t stack the cookies because
the chocolate kisses will be very soft.
