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I very much love cookies. I dare say that I actually may love them more than cake. Shh, don’t tell cake I said that! Peanut butter cookies have always been a great love of mine, so I’ve obviously spent a lot of time testing out various recipes – I once created one without flour that disappointed me on many levels. I don’t know if I’d ever say I was done tinkering with them, but this recipe is my current favorite.Recipe

To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe.

Peanut Butter Cookies

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 cup creamy peanut butter (I use the Reese’s candy brand sold on Amazon!)
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder

Mixer with paddle attachment
Baking sheets
Old-fashioned ice cream scoop
Parchment paper

Preheat oven to 350 degrees.
Combine flour, baking soda, and salt into bowl then set aside.
In the mixing bowl, combine the butter, sugar, and brown sugar until creamy.
Add eggs and vanilla and mix well.
Add peanut butter, making sure to scrape sides of bowl well before moving on to the next step.
Slowly add flour mixture until ingredients are combined.
Scoop dough into balls and place on parchment lined cookie sheet. Press a fork down gently into each ball to form an X pattern.
Bake for 8-10 minutes. Slide parchment paper off hot cookie sheet immediately to prevent hard cookies.

Superhero Tip: These cookies will get hard if baked for too long, and are delicate when warm. It’s best to slide the parchment paper off the hot cookie sheet and allow them to cool for 3 minutes before transferring to cooling rack.

Second Superhero Tip: Dip the cooled cookie bottoms in melted chocolate and place on parchment paper. Let chocolate set in refrigerator.

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