Old Fashioned Peanut Butter Cookies
This is wonderful peanut butter cookie recipe that everyone who tried it loved! We made a batch of these for Memorial Day weekend to take to the mountains with us and enjoyed sharing them with our family. Kent was very proud of himself - he actually fixed this whole batch up all by himself, baked them and everything! :) I helped move them to the cooling racks (and I helped with the taste testing!) :D I think my kiddo might just like baking almost as much as his mom does!
These are buttery and flaky, and the peanut butter chips are a nice touch - although next time I would use crunchy peanut butter and try Reese's pieces in place of the peanut butter chips! This is a terrific recipe, and easy to change up a little to suit your tests. We didn't flatten them with a fork, but rolled them into balls and baked that way so they were a little thicker in the middle since we usually like our cookies to be soft. 15 minutes was good - although we had two sheets of cookies in, and the ones closest to the bottom got quite a bit browner on bottom than the ones on top which were perfectly lightly browned. It was kind of nice in some ways, it resulted in two different textures for people to pick from! :) We also halved this recipe and ended up with about 2 dozen cookies.
Old Fashioned Peanut Butter Cookies by
Makes 4-5 dozen
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup white sugar
2 cups peanut butter chips
1 cup peanut butter
2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Mix flour, baking powder and salt in a medium bowl.
- In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
- For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
- Bake cookies until dry on top, about 15 minutes.
- Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
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