Soft and Chewy Peanut Butter Cookies

• Vegetarian

• Refrigerated

  • 1 Egg + 1 yolk, large

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on simplygloria.com

Description

Ingredients

• 1/2 cup butter, softened at room temperature
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg + 1 yolk
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

• Preheat oven to 350 degrees. Cream butter and peanut butter until combined. Mix and cream in the sugars for about 3 minutes until light and fluffy. Scrap down the sides and mix in the egg, egg yolk and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. Combine into the peanut butter mixture until you no longer see flour. (By not over-mixing, results in a more tender cookie!) Use a large cookie (also known as an ice cream) scoop (about 1/4 cup deep) with cookie dough and place the scoops on a covered baking sheet (with parchment paper or silicone baking mat) about 2 inches apart. Gently press each ball of cookie dough with a fork, making a crisscross pattern. Place in preheated oven and bake for 8-10 minutes. Immediately take out of oven when done and allow to let the cookies cool on the baking sheet for 5-10 minutes. Store in a closed container for up to 5 days and these cookies will stay soft!