There’s nothing particularly innovative about this recipe – it just tastes really, really good. I don’t even like peanut butter and yet I love these cookies! I like to underbake them just a bit so they retain their soft, chewy texture even a couple of days after baking. As with most cookie dough, I like to form the whole batch into dough balls and freeze most of them, baking up just a dozen or so at a time. The time it takes for your oven to preheat is just about enough thawing time for frozen dough balls.
2 ½ cups all purpose flour
1 teaspoon baking powder
1 cup (packed) brown sugar
1 cup white sugar
1 cup softened (not melted) butter
1 cup creamy peanut butter
2 teaspoons good-quality vanilla
2 large eggs
- Preheat oven to 350°F.
- Mix flour and baking powder together in a medium bowl.
- Using electric mixer, beat butter, peanut butter and vanilla in a large bowl until well blended.
- Beat in both sugars, stopping once or twice to scrape down the sides of bowl.
- Stir half of dry ingredients into mixture.
- Add eggs 1 at a time, stirring well after each addition.
- Mix in rest of dry ingredients until well incorporated.
- Roll 1 heaping tablespoonfuls of dough into 1 inch balls.
- Arrange dough balls 2 inches apart on parchment-paper lined baking sheets.
- Using the tines of a fork dipped in white sugar, flatten the dough balls and form crosshatch design on tops.
- Bake cookies until just turning golden around the edges; about 8 – 10 minutes.
- Cool on baking sheets 5 minutes before transferring to wire rack to cool completely.
Makes about 5 dozen cookies.