Bake until the edges begin to turn golden brown - about 15 minutes.Make sure to place the cookies at least 2-3" apart on the baking sheet because they spread. Using a fork, flatted the cookies and make a crosswise patter.Once fully combined, scoop out the dough and shape into 1" balls.Transfer the dough to the fridge to chill for at least 30 minutes.Whisk together the flour, baking soda, and baking powder in another small mixing bowl then beat into the butter mixture on low speed.Next add in the peanut butter, egg, and vanilla.Add in the sugar and beat until it is well combined. Once the butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment.Allow the butter to cool to room temperature (it will solidify slightly). Remove from the heat immediately and transfer it to a small bowl.Allow to melt and then constantly stir until bubbling and brown - about 5 minutes. Place the butter in a nonstick pan set over medium heat.Preheat oven to 350 degrees F and line two cookie sheet with parchment paper.Looking for more cookie recipes? Check these out! ![]() They last up to 1 week in an airtight container at room temperature.
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