I love peanut butter in my treats, really love it. As a kid our favorite after school snack was a spoonful of peanut butter. Now the idea of a spoonful of peanut butter is pretty over the top, I don’t even like peanut butter sandwiches… BUT Peanut butter and deserts are my favorites. I have been searching for the perfect peanut butter cookie recipe for years.
Then I came across this amazing, and simple peanut butter cookie recipe from Emily at Is This Really My Life. It’s amazing! I might try adding chocolate to it next time, either in chips, or maybe dipped in chocolate… Oh THAT’S what I want to do, dip them in Chocolate! Mmmmm. So what do you do when you come across a recipe you know you’ll want to try? Pin it! That’s right, I pinned these cookies and now I’m here sharing them with you! Here is the picture I pinned from Emily’s blog
(Pinned from Is This Really My Life)
Emily’s Famous Peanut Butter Cookies
3/4 C butter at room temperature
3/4 C brown sugar, packed
1/2 C sugar
1 C peanut butter
1 1/2 tsp vanilla
2 C flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 C sugar (for coating)
I doubled the recipe, because we ALL love peanut butter around here and I knew they wouldn’t last long! Start by creaming the butter. Then add the brown sugar and 1/2 cup sugar and cream together.
Beat in the peanut butter, I used almost all creamy, with just a BIT of chunky (because I RAN OUT of creamy…)
Add the eggs one at a time, mixing until combined. Mix in the vanilla.
Add the flour, baking soda, baking powder and salt and combine well.
This is what the dough looks like finished. It’s a nice moist dough, not too wet, but also not dry. But more moist than most cookies, so don’t go adding a bunch of extra flour to bring it up to a normal dough, it’s perfect just the way it is.
Pour the remaining 1/4 C sugar in a small bowl. Take a heaping tablespoon of and form into a ball. Coat the ball in sugar by rolling it around in the bowl. Place on an ungreased cookie sheet about 2 inches apart.
Press the tines of a fork into the balls to create the cross-cross pattern on the top and to flatten the dough just a bit. Bake at 350 for 10 to 12 minutes or until cookies are set and lightly brown around the bottom edges.