Soft PUFFY PEANUT BUTTER COOKIES *
sugar-free and/or gluten-free
1-1/2 cup all-purpose flour or gluten-free baking mix or gluten-free flour
1/2 tsp. salt…………………………………......................................1 tsp. vanilla extract
3/4 cup peanut butter ( I like to do half smooth and half crunchy)...............1 tsp. baking soda
4 TB unsalted butter, softened ……................................................2 large eggs
1/2 cup packed brown sugar ~or~ 1/4 cup brown Splenda
1/2 cup granulated sugar ~or~ plain white Splenda
Extra white sugar/Splenda for dipping bottom of glass into
***
Preheat oven to 350. Line 2 baking sheets with parchment paper & set aside.
In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Beat in the egg, extracts, salt & baking soda. Gradually add in the flour mixture on low speed. Then beat until dough forms. (If you’re using regular brown sugar, it might be a little crumbly. Add about 2 tsp. milk then)
Use 1/2 to 3/4-ful of small cookie scoop to drop balls of dough onto prepared cookie sheet. Roll into small balls in your hand. Press down to flatten slightly with the bottom of a glass dipped in sugar.
Bake for 8 minutes (for softer cookies), or 9-11 minutes (for harder cookies), and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely. Makes about 3-1/2 dozen.
Store in an airtight container for up to 5 days.