INGREDIENTS**
\n1\/2 cup unsalted butter, softened
\n1\/2 cup organic or natural peanut butter
\n1\/2 cup organic dark brown sugar
\n1\/2 cup organic cane sugar
\n1\/2 tsp baking soda
\n1\/2 tsp baking powder
\n1 tsp vanilla extract
\n1 free range or organic egg
\n1 1\/2 cups unbleached all-purpose flour<\/p>\n
Beat butter and peanut butter together with an electric mixer, about 30 seconds.
\nAdd the sugars, baking soda and powder, and beat until combined.
\nAdd the vanilla and the egg and beat until combined.
\nStir in the flour incrementally on slowest speed until incorporated. The dough will become thick and difficult to work with.
\nI suggest you chill it for an hour or so until it’s easier to work with.
\nHeat oven to 350 degrees F.
\nRoll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper.
\nButter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary.
\nBake for 10 minutes or until just starting to brown around the edges. Let cookies rest for 2 minutes, move onto cooling racks to cool.
\nCookies can be stored for up to 10 days at room temperature in an airtight sealed container.<\/p>\n
** Note — all of these ingredients can be found organic!<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS** 1\/2 cup unsalted butter, softened 1\/2 cup organic or natural peanut butter 1\/2 cup organic dark brown sugar 1\/2 cup organic cane sugar 1\/2 tsp baking soda 1\/2 tsp baking powder 1 tsp vanilla extract 1 free range or organic egg 1 1\/2 cups unbleached all-purpose flour Beat butter and peanut butter together with … <\/p>\n