Delicious Peanut Butter Cookies
These old fashioned, crunchy and delicious peanut butter cookies are perfect with a cold glass of milk. They are perfectly thick and have a nice snap when you bite into them. Chill before baking for best results.
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup Table Sugar
- 1 Cup Light Brown Sugar
- 2 Large Eggs
- 1 1/2 tsp Vanilla
- 3 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 Cups Crunchy Peanut Butter
Instructions
- Cream together you room temperature butter and sugars. Whip with a whisk or fork until it is light and fluffy.1 Cup Unsalted Butter, 1 Cup Light Brown Sugar, 1 Cup Table Sugar
- Next, add you eggs one at a time and whisk until well blended.2 Large Eggs
- Add the peanut butter and vanilla and mix until smooth.1 1/2 tsp Vanilla, 2 Cups Crunchy Peanut Butter
- In a separate bowl, mix together the dry ingredients.3 Cups All Purpose Flour, 1 tsp Baking Soda, 1 tsp Salt
- Slowly add the flour mixture into the wet mixture, stopping just as it is all incorporated. Do not overmix!
- Cover the mixing bowl and Refrigerate AT LEAST 30 minutes, or for optimum results- overnight.
- When ready to bake, preheat oven to 350 and spoon out around 2 Tbsp of dough for each cookie, spacing 2 inches apart on a parchment lined baking sheet.
- Using a fork, press down (left to right) then (up to down) onto each ball of dough to create an X pattern on each cookie.
- Bake for 16-20 minutes in the preheated oven, or until the cookies are lightly golden. Transfer to a cooling rack and let cool for a few minutes before serving. Enjoy!
Notes
Storage information: Allow the cookies to cool completely before storing in an airtight container on the counter for up to 2 weeks.
To freeze: Allow to cool completely, then store in a freezer safe bag or container for up to six months.