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Rach's big sister Maria shares her recipe for peanut butter cookies. "These are my favorite of the Christmas cookies. A lot of people make the kiss cookies on peanut butter, but Maria makes them better than anyone else in the world, 'cause they're extra crispy, they get extra dark and crunchy." –Rach
For more of Maria's Christmas cookie recipes, check out her Holiday Teddy Bear Cookies, Holiday Spritz Cookies, Ginger Bella Cookies, and Butter Bella Cookies For Dogs.
Ingredients
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 9 tablespoons butter, softened
- 1 large egg
- ⅔ cup peanut butter
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- Turbinado sugar, for rolling cookies
- 24 chocolate kisses, for center of cookies (optional)
Yield
Serves: Makes 2 dozen
Preparation
Preheat oven to 375˚F.
In the bowl of a stand mixer, cream together sugars and butter on medium speed. And the egg and peanut butter, then stir until just combined. Reduce the mixer to low speed and mix in flour, baking soda, baking powder and salt until just combined. Remove the bowl from the mixer, then cover and refrigerate the dough for 30 minutes.
Line 2 cookie sheets with parchment. Using a 1-inch cookie scoop, portion out balls of dough onto the cookie sheets spaced about 2 inches apart. Roll each ball in your hand to round out, then roll in turbinado sugar to coat before returning to the cookie sheets.
Bake until lightly browned on the edges, 10 to 12 minutes.
Remove cookies from oven and let cool on the cookie sheet. Gently press a chocolate kiss into the center of each cookie while still warm. After 5 minutes, remove cookies to a wire rack to cool completely.