Peanut Butter Cookies
These peanut butter cookies turn out slightly crispy with a smooth, velvety crunch. Enjoy with a tall glass of milk.
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
12minutes 1hour
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
12minutes 1hour
Ingredients
Instructions
  1. In a mixer bowl cream butter with both sugars until light and fluffy. Add egg and mix well. Beat in vanilla. Add peanut butter and beat until just smooth.
  2. In a smaller bowl combine flour, baking soda and salt. Gradually add to the peanut butter mixture in 3 additions. Beat on low speed until combined but do not over mix.
  3. Cover the dough directly with plastic and chill at least 1 hour. Do not skip this step as the dough will be much easier to handle and the cookies will bake properly.
  4. Preheat oven to 350F/177C. Line 2 baking sheets with parchment paper and begin rolling dough into balls slightly smaller than a golf ball. You will end up with 20-24 balls. Arrange on baking sheets about 1 1/2 inches apart and press a crisscross pattern into each one with the tines of a fork.
  5. Bake for 10-12 minutes or until the cookies look slightly dry on top and bottoms are lightly golden. Transfer to wire racks to cool. Store at room temperature in an airtight container up to 5 days or freeze up to 3 months.