This recipe produces soft, thick, melt-in-your-mouth peanut butter cookies that could win a baking contest!
They’re silky smooth, peanuty good, thick, creamy exquisitely yummy PERFECT peanut butter cookies. Yes, PERFECT! No joke.
- SOFTEN: Allow enough time to leave your butter and egg out on the counter to come to room temperature. That is all the softening your butter needs. Do not melt or soften in the microwave, it will effect your results.
- CHILL: Chill the dough for at least 2-3 hours in the refrigerator before making the cookies. That’s it!
Cream together sugars (granulated and brown) with butter, using an electric hand mixer.
Add the egg and beat for 1 minute.
Add vanilla and peanut butter, continue beating on high till smooth.
Set aside.
Combine flour, baking powder and baking soda.
Mix through with a fork.
Add the dry mixture to the wet mixture and gently beat until it is a nice thick dough.
Chill dough in refrigerator for 2-3 hours.
Preheat oven to 350º
Form balls out of the chilled dough about 1 1/2 to 2 inches in diameter
-about a heaping tablespoon of dough-
Roll them in some loose granulated sugar in a bowl or on a little plate.
Place on ungreased cookie sheet about 2 inches apart.*
Make “grid” on top of each cookied by pressing a fork across the top one way and then another.
Bake for 10-12 minutes.
Remove from oven and allow to sit for 5 minutes before moving them to a plate or a wire cooling rack to cool the rest of the way.
*Lining your cookie sheet with parchment paper before baking instead of using a plain ungreased pan also works well.
Now you have PERFECT peanut butter cookies.
You may want to double the batch if you have a lot of little “cookie monsters” in your house!
My favorite cookies sheets are Air Bake Cookie Sheets.
They do not stick or burn … no greasing needed.
You do not need parchment paper to bake on Air Bake Cookie Sheets.
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