This is a great recipe for peanut butter cookies. The dough requires an hour of chilling in the fridge (hence the late post) but could be chilled overnight if you would like to make them just before an event. Many schools are now peanut-free zones, so I cannot recommend this for class parties.
- 1 cup smooth peanut butter
- 1 cup butter (melted)
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 TBSP vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Directions after the jump.
Carefully melt the butter in the microwave on low power or in a double boiler. In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
While the butter is melting scoop the one cup of peanut butter into a mixing bowl. Add the sugars and vanilla, mix to combine.
Add the melted butter. Mix until thoroughly combined.
Add the eggs one at a time. Always crack eggs into a separate container to prevent bits of shell from getting into the batter. It’s much easier to fish a piece out of a single egg than a large bowl.
Carefully add the flour to the butter and sugar mixture. Mix until just combined, but be sure to scrape the sides and bottm of the bowl to prevent clumps of flour.
Chill for at least one hour or overnight.
Preheat the oven to 375°F.
Roll one tablespoon scoops into balls and place on an ungreased baking sheet.
Press with a fork to create the traditional crosshatch design.
Bake at 375°F for 9 – 11 minutes and cool on the baking sheet for two minutes before allowing to cool completely on a wire rack.