Best Ever Peanut Butter Cookies are thick and chewy, and perfect for snack time. These are a classic, and are best dunked in milk!
Keyword: peanut butter cookies
Author: Sue Ringsdorf
1cupunsalted butter- softened to room temp
1cupcreamy peanut butter
2largeeggs- at room temperature
more granulated sugar- or rolling - optional
Using a mixer, cream butter and sugars together until creamy. Add eggs and mix well. Then add vanilla and peanut butter and mix until well combined.
Mix dry ingredients (flour, salt, baking soda, baking powder) together. Add to wet ingredients and mix until just combined. Cover dough and store in refrigerator for at least two hours prior to baking.
Roll dough into round balls and dip into granulated sugar. Place about 8 cookie balls on baking sheet. Press fork into dough in criss cross directions.
Bake in 350 oven for 10 - 13 minutes, depending on how dark you like your cookies. Let sit for 10 minutes before transferring to baking rack to cool completely.
Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
Using room temperature eggs is also key to making awesome cookies.
Use a good quality peanut butter. I don't recommend using a lower sugar or fat brand. Let's use the REAL stuff for these cookies.
Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
Also, dipping the cookie balls in sugar and flattening with a fork, makes the presentation picture worthy.
These cookies freeze great, for up to three months.