Brace yourself. I don't love peanut butter. My husband can't even understand those words. The man in a peanut butter connoisseur. But I DO love making peanut butter cookies. Okay. I love the dough. And I love making the crisscross patterns on top. By far my favorite baking assignment as a kid.
These cookies are soft with just the right amount of crumble around the edges. My peanut butter experts say this can only be made with Extra Crunchy Skippy but I sometimes make them with generic creamy peanut butter and they still devour them. Love a can't go wrong classic. Enjoy!
Let's Get Started!
Ingredients:
1 cup salted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp pure vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
Directions:
Preheat oven to 375
Step 1: Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
Step 2: In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
Step 3: Roll dough into 1 inch balls and put on baking sheets.
Step 4: Dip fork in a mug of milk and flatten each ball with the flat backside of the fork, making a crisscross pattern.
Step 5: Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Recipe modified from this allrecipes fan favorite.
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