By far the best peanut butter cookie recipe I’ve found. A little crispy on the outside, chewy on the inside and they stayed soft for days! This was the latest of my cravings (you never know what will pop into a pregnant woman’s head!) and they hit the spot.
The dough is chilled for about 2 hours until firm, rolled into a ball then pressed down with a fork in a criss-cross pattern.
Baked up nice and golden brown, a bit underdone, and they are perfect! Enjoy with a cold glass of milk.
Classic Peanut Butter Cookies
Yield: 4 dozen
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
3/4 cup creamy peanut butter
1 teaspoon vanilla
In a small bowl, combine the flour, baking soda and salt. Set aside. In the bowl of a stand mixer, cream the butter, sugars and peanut butter. Add the eggs and vanilla and mix. Incorporate the dry ingredients into the wet mixture and mix until everything is combined.
Place cookie batter into the fridge until firm, about 2 hours. Preheat oven to 375 degrees. Using a small cookie scoop, scoop out dough and roll into balls. Place on greased or non-stick cooking sheets about 3 inches apart. Using a fork dipped in water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.
Bake for 10-12 minutes until golden brown.
(Source: Adapted from About.com)