Crisp Peanut Butter Crinkles

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup (210g light brown sugar, packed light
  • 1 1/3 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Granulated sugar
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on cookingclassy.com

Ingredients

• 1 1/3 cups (190g) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, at room temperature or softened
• 1 cup packed (210g) light brown sugar
• 3/4 cup (190g) creamy peanut butter (dont use natural or chunky)
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup (70g) granulated sugar
• 3/4 cup (90g) powdered sugar, divided

Directions

• Position oven racks in upper third and lower third of the oven. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, brown sugar and peanut butter for several minutes until fluffy. Mix in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix until combined.
• Pour granulated sugar into a small bowl then pour 1/2 cup of the powdered sugar into a separate small bowl. Scoop dough out 1 even tablespoon at a time and shape into balls, then roll each ball through granulated sugar to coat and then into powdered sugar giving it a generous coating. Space dough balls 2-inches apart on two ungreased 18 by 13-inch baking sheets (do not use dark coated baking sheets or the cookies will burn on bottom).
• Bake cookies 7 minutes then rotate pans to opposite oven racks and continue to bake about 7 - 9 minutes longer until cookies are just firm around the edges and cracked on top. Let cool on baking sheet several minutes then transfer cookies to wire racks to cool. While cookies are still slightly warm, pour 1/4 cup of the powdered sugar into a shallow dish and shake dish to level the sugar. Dip tops of cookies into powdered sugar - being careful not to press them into the sugar too far or youll cover the nice appearance of the crinkles. Store cookies in an airtight container at room temperature.
• Recipe source: adapted from Food Network Magazine December 2016 issue