March 2, 2016

Peanut Butter Cookies

All you need is this classic peanut butter cookie and a glass of milk.  You will not be disappointed.  These cookies are easy to make and eat.  They will disappear in the blink of an eye! 

Once shaped into balls, I like to roll them in regular granulated sugar.  It gives the cookies a sparkle and a nice crunch.  Give the cookies the classic criss-cross  pattern with a fork.  This is optional but if you want the traditional look, go the extra mile.

Look how scrumptious!  Time to get these babies in the oven and in my belly!!!
Eat these bad boys as is or dipped in chocolate.  You can also use chunky peanut butter in place of smooth.  I wouldn't use natural peanut butter. It's too oily.  In these cookies, I use Peter Pan.  I would also suggest Jif or Skippy.

  • 2 sticks of unsalted butter, room temp (1 cup)
  • 1 cup granulated sugar
  • 3/4 packed brown sugar (light or dark)
  • 2 large eggs (room temp)
  • 1 cup creamy peanut butter
  • 2 tsp vanilla extract
  • 3 cups & 2 tbsp AP flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar (optional)
  1.  Cream butter and sugars until smooth and fluffy, about 2 minutes.
  2. Add eggs one at a time and mix until combined.
  3. Add peanut butter and vanilla and mix on high until combined.  Scrape down bowl as needed.
  4. In a separate bowl, Whisk flour, baking soda & powder and salt together.  Add to the wet ingredients and mix on low until combined.  
  5. Cover dough with plastic wrap and chill for 3-24 hours.  This will insure that the dough doesn't spead all over pan while baking.
  6. Preheat oven to 350°.  Line baking sheet with silpat or parchment paper.  You don't want these babies sticking to the pan.
  7. Roll the dough into balls and roll in granulated sugar.  Place 2 inches apart on baking sheet.  Make a criss-cross pattern on top of dough with a fork.
  8. Bake for 10-12 minutes or until light brown,  The cookies will look raw but leave them in pan for 5 minutes before moving to a cooling rack.  They will set up, I promise.  

Makes approx. 2 1/2- 3 dozen cookies, depending on size.  Store in an air-tight container for one week.  It makes a lot of cookies, so share with your friends and family.

Eat and enjoy!

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