Classic Peanut Butter Cookie Recipe
Classic Peanut Butter Cookie Recipe
Servings 36 cookies
Equipment
- Hand (or Stand) Mixer
Ingredients
- 1/2 c Vegan Margarine softened, but not melted
- 1/2 c Peanut Butter
- 1 1/4 c All Purpose Flour
- 1/2 c Granulated Sugar
- 1/2 c Brown Sugar
- 1/4 c Unsweetened Applesauce
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- Sugar for rolling
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment or silicone mats.
- In the bowl of a mixer, add the softened vegan margarine and two sugars. Beat until creamy and the sugar is well incorporated. Add the peanut butter, beat and then add the remaining ingredients.
- Using a small cookie scoop, place the mounds directly into the sugar and roll. Place on lined baking sheet until you have filled the entire sheet. I like to go back and re-roll in the sugar for a second time and shape into balls. Using a fork, create that classic cross hatch pattern and chill until firm.
- Bake for 7-9 minutes or until the edges and bottom are slightly golden and the center is set. They will firm up as they cool on the cookie sheet.
- These store nicely in a covered container for several days.