RenÉe T’s Peanut Cookies, modified from Denise T’s cookbook.
Why I Love This Recipe
I chose this recipe because me and my mom used to have fun making this we would love squishing the cookies with a fork. This recipe is one of the few that everyone in my family will eat. CHEMISTRY INFO: As you see below I Identify all of the ingredients as pure substances, homogeneous mixtures, or heterogeneous mixtures. One chemical reaction that happened in my recipe is after the cookies come out of the oven they are brown on the bottoms. Another is the smell of the cookies when I open the door to the oven. Some physical changes is when you mold the dough of the cookies. Another is when you, mix all the ingredients together.
Submitted by: "Renee T"
Ingredients You'll Need
½ cup peanut butter (homogeneous mixture)
½ cup butter, softened (Homogeneous mixture)
½ cup granulated sugar (Pure substance)
½ cup packed brown sugar (Homogeneous mixture)
½ teaspoon baking soda (Pure substance)
¼ teaspoon salt (Pure substance)
1 egg (Heterogeneous mixture)
½ teaspoon vanilla (Homogeneous mixtures)
1 ¼ cups all-purpose flour (Homogeneous mixture)
¼ cup honey (heterogeneous mixture)
½ teaspoon baking powder (Homogeneous mixture)
In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.