Peanut Butter cookies are one of those things that I always forget about when deciding to make cookies. I don’t know why… we all love peanut butter cookies, but they aren’t ever the first cookie to pop into my mind when it comes to cookie baking.
To me, the perfect peanut butter cookie has to be soft and chewy on the inside and slightly crispy around the outer edge. No matter what, peanut butter cookies must be accompanied by a tall glass of milk, don’t you think?
I’ve been messing around with peanut butter cookie recipes for as long as I can remember, searching for that “perfect” recipe. This recipe is currently on the top of my list for peanut butter cookie perfection. It’s a definite keeper of a recipe, perfect for an after school snack or a lunch box treat.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups brown sugar, firmly packed
- 1 ¼ cups sugar
- 1 cup salted butter, softened
- 3 large eggs
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
- In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix, scraping the sides of the bowl.
- Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2-inches apart.
- With a wet fork gently press a crisscross pattern on top of cookies.
- Bake for 9-12 minutes until cookies are slightly brown along the edges.
- Transfer cookies immediately to cool surface with spatula.