Approximately 3 dozen
Peanut Butter Cookies are a childhood favorite and a perfect summertime treat. I especially enjoy these while sitting on a park bench with an iced-coffee and the New York Times. They make any afternoon heavenly! If you want to experiment a bit (and are a chocolate lover like me), try adding chocolate chips. Note: these cookies also work beautifully with reduced fat peanut butter.
1 1/4 cups creamy peanut butter, room temperature
1 cup unsalted butter (2 sticks), room temperature
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 eggs, room temperature
1/2 teaspoon vanilla extract
2 1/4 cups Deya’s Gluten-Free Cake Flour
1 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 375ºF.
In a medium bowl, cream together the peanut butter, butter, brown sugar and white sugar.
Add the eggs and vanilla to the peanut butter mixture.
In a separate bowl, combine Deya’s Gluten-Free Cake Flour, baking powder and baking soda with a fork.
Gradually add the flour mixture to the peanut butter mixture, mixing with a rubber spatula.
Chill the dough for at least 15 minutes.
Roll dough into balls about the size of a quarter.
Create a crisscross pattern in the dough with a fork by pushing the fork horizontally across the ball of dough, and then vertically. If the fork is sticking to the dough, dip the fork into water.
Bake for 10 minutes or until slightly golden. Do not overcook, or they will become dry.