Photo Credit Aimee Plesa
I'm not sure why, but I have been craving peanut butter lately. Peanut butter sandwiches, peanut butter & crackers and peanut butter cups (homemade, of course) have been the staples of my diet for the last 3 days. To add to the peanut butter frenzy, I caught the baking bug yesterday and decided to top off my peanut butter laden binge with what else but peanut butter cookies. After eating about a half dozen,. my peanut butter craving has been satisfied and now I cringe when I look at them. I guess it's a good thing my kids tell me I bake "the bestest cookies in the whoooole world".Baking these for the shorter time will yield a pale, soft cookie while cooking the longer time will give you a more golden, crunchy cookie.
PEANUT BUTTER COOKIES
Ingredients
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- powdered sugar for garnish (if desired)
Directions
In a large bowl, cream together butter, peanut butter and sugars. Beat in eggs. In another bowl, sift togather flour, baking powder, salt and baking soda. Add to peanut butter mixture and combine. Allow to chill for 1 hour in the refrigerator. Preheat oven to 375 degrees F. Roll into 1 inch balls and place on a baking sheet. Sprinkle with powdered sugar if desired then use a fork to flatten slightly in a criss cross pattern. Bake 8-10 minutes. Cool on a wire rack before storing.
Cook's Notes
- I prefer smooth peanut butter when making cookies, but you can use chunky if that's your preference
- Throw a handful of peanut butter chips in for added flavor and texture
- You can subsitute regular sugar for the powdered sugar for a cookie with more sparkle
Shopping Tips
- Kroger on Oxford State Rd and Towne Blvd has store brand eggs for $1.00/dozen
- Meijer on Towne Blvd has Pillsbury AP Flour $1.88/5 lb bag
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