Peanut Butter Cookies

These were the second batch of cookies I made for the book and bake sale, and they were a huge success! If you love peanut butter, then these are the cookies for you.

Peanut Butter Cookies
Adapted from Smitten Kitchen
Serving size vary - I got 48 small cookies out of this batch

Ingredients:
1/2 cup unsalted butter (8 tbsp), softened
1 cup peanut butter at room temperature
3/4 cup sugar, plus 1-3 tbsp for sprinkling
1/2 cup packed light brown sugar
1 egg at room temperature
1 tbsp milk
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup all-purpose flour

1. Preheat oven to 350F degrees.

2. In a large bowl, whisk together the butter and peanut butter until smooth. Add the sugars and whisk until smooth again. Whisk in the egg, milk, and vanilla extract. Whisk in the baking soda, baking powder, and salt. Slowly mix in the flour.

3. Place the sprinkling sugar, 1 tbsp at a time as needed, on a plate (or in my case, salad bowl).

4. Once all of the ingredients are combined, use an ice cream scoop (I used a small one) to form the cookies, scooping them into your hand and gently round into a ball (don't worry too much about the shape at this point).

5. Place the now rounded dough onto the plate with the sugar, gently rolling around to cover all sides.

6. Once covered in a fine layer of sugar, transfer to an ungreased cookie sheet. Use a fork to gently create a criss-cross pattern, making sure not to overly flatten the cookies.

7. Bake for 5-7 if making small cookies, 10-12 for larger ones. Do not overbake! These cookies are hard to judge when done, and may appear undercooked when first removed, but they are not. Let cool for roughly a minute before transferring to a cooling rack.

8. Enjoy!

Nutritional Info per Cookie:
Calories 82; Total Fat 5g; Cholesterol 10mg; Sodium 65mg; Total Carbs 9g; Protein 2g