Snack: Peanut Butter Cookies

Dorothy Butler is a good friend and a coworker of my mother's who loves desserts, loves baking and loves to share her recipes, like these peanut butter classics. These cookies are always a huge hit with Dorothy's grandchildren, and with my family too. --C

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. butter (no substitutions)
1 c. brown sugar
1 c. granulated sugar
1 tsp. vanilla extract
2 large eggs
1 jar creamy peanut butter

Instructions

Preheat oven to 350 degrees F. On waxed paper, combine flour, baking powder, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar 2 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in vanilla, then eggs, 1 at a time, beating well after each addition. Add peanut butter and beat on medium speed 2 minutes or until creamy. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl.
Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Place remaining 2 tablespoons granulated sugar on plate or sheet of waxed paper. Dip tines of fork in sugar, then press twice into top of each cookie, making a crisscross pattern.
Bake cookies 12 to 14 minutes or until lightly browned at edges. Cool cookies on cookie sheet 2 minutes. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks or in freezer up to 3 months. Serving size = 1 cookie

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