Sunday, March 29, 2009

Peanut Butter Snaps

1-cup butter
1-cup sugar
1-cup brown sugar
2/3-cup peanut butter
2 tsp vanilla extract
2 -2/3-cups all purpose flower
2 tsp baking soda
1/4 tsp salt

Cream together butter, sugar, brown sugar. Add eggs one at time. Next, add peanut butter and vanilla, mixing well. Set aside. In a separate bowl, combine all purpose flower, baking soda, and salt. Slowly add flour mixture to creamed mixture until well combined. Chill dough for about 30 min (if you have time). Roll dough into 1 inch balls and mash tops cross ways with sugar covered fork. Bake at 350* for 10-12 min.

**This is a wonderful recipe for basic peanut butter cookies! It came from my mom, who is a GREAT cook! Since Macie LOVES peanut butter, we make these often:-) I recommend chilling the dough if you have time~it improves the texture of the cookie~ but they will still be delicious even if you don't have time! Also, the thing I LOVE about cookie dough is that it freezes VERY well for later use. I usually bake half the dough, and then freeze the other half for another day! Enjoy!

To freeze: Place unused cookie dough on plastic wrap or wax paper and roll into a "log" shape. Next, wrap dough in aluminum foil and then freeze. When your ready to bake, remove dough, thaw, and bake as directed.

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