Low Sodium Peanut Butter Cookies, the new hash tag of my childhood favorite. With 1/3 the sodium, is an irresistible chewy, peanut flavored cookie with a cold glass of milk.
Beat the butter with hand mixer until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.
In a separate bowl, mix together the dry ingredients—the flour, baking powder. Mix in the dry ingredients into the sugar butter mixture.
Dough needs to be chilled so wrap or cover dough in plastic wrap and refrigerate at least 3 hours or overnight.
Preheat oven to 375°F
Roll the dough into 1 inch balls. Place the balls of dough 2 inches apart on un-greased cookie sheet. Press down slightly then flatten in crisscross pattern with a fork. It is easiest to go one direction for all then the other.
Bake at 375°F until light brown, about 9 to 10 minutes. Remove the pan from the oven and let cookies cool on the baking sheet for a minute or two. After a minute, transfer the cookies to a clean surface to further cool.
Adding peanut butter chips
Have a small bowl of chips ready and plan for 4-5 chips per cookie. As soon as the cookies are removed from oven push a few chips into each cookie.
Notes
For a chewier cookie, bake at 300°F for 15 minutes.You can use either the smooth or crunchy peanut butter for this recipeYou can shape the cookies so they look nice for company otherwise, I just mashem down real quick.Adding peanut butter chips only adds a couple mg of sodium per cookie and is more fun!