Faithie's Peanut Butter Cookies

After posting about vintage milk bottles, we received a request from Kendra's mom for Faith's cookie recipe! Faith is very pleased to oblige.

Faith triples the batch and takes a bit of creative license. This recipe is based on her alterations.

We hope you enjoy!



FAITHIE'S PEANUT BUTTER COOKIES
Adapted from the Better Homes Red and White checked cookbook*



Oven 375
Bake: 7-9 minutes per batch


Triple batch

1 ½ c. butter
1 c. peanut butter
1 ½ c. granulated sugar
1 c. brown sugar
1/4 c. honey
1 ½ t. baking soda
1 ½ t. baking powder**
3 egg
2 t. vanilla
4 c. all purpose flour

granulated sugar


1.In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high for at least 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl as needed. Beat in the egg and vanilla till combined. Beat in the flour. She uses a kitchen aid mixer so she is able to add all the flour without stiring by hand.
2.Shape dough into 1 inch (or larger) balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making criss cross marks with the tines of a fork. Bake in 375 degree oven for 7 to 9 minutes or until bottoms are lightly browned. Remove cookies from oven. After about 30 seconds transfer cookies to cooking rack or waxed paper to cool.




* we've omitted the options that we don't use (ie. margarine)
** When we have trouble getting our cookies to puff up we will either replace our baking powder (if it's a little aged it doesn't seem to work as well) or add more baking powder.