Friday, August 24, 2012

Peanut Butter Cookies

I've tried several different recipes for peanut butter cookies but always come back to our family recipe.  I like my cookies soft and chewy and this recipe delivers time after time.  I have noticed in the last few years that the cookies bake up flatter than they used to and I suspect it's because there's been some change in the quality of the peanut butter available.  Who knows?  All I know is this recipe works great with crunchy and smooth alike.  Sometimes I roll the dough balls in sugar before flattening, but that's a tedious step that isn't necessary, just pretty.

This recipe makes a little over 4 dozen cookies, but is easily halved if you want to make less.


1 cup (2 sticks) unsalted butter or shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
2 cup peanut butter
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 cups flour

Preheat oven to 375 degrees.  In a large mixing bowl, cream together the butter and sugars.  Add the eggs, peanut butter, salt, baking soda, and vanilla until smooth.  Slowly mix in the flour until combined.  Roll dough into balls (about the size of a walnut) and place on ungreased or lined cookie sheet.  Press with a fork to make a criss-cross shape.  Bake for 8-10 minutes or until lightly golden.

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