This recipe has been in my collection for many years. I’ve held onto it because it makes a really good traditional peanut butter cookie. In our home, my husband is more often the cookie maker & baker, and this has his seal of approval!
2 – 1/2 cups flour
1 – 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
a little sugar for the tops
Mix the dry ingredients together, then set aside. In a large mixer bowl, cream together the butter, peanut butter, sugars, eggs, and vanilla. Add the dry ingredients into the creamed, a little at a time until fully incorporated.
Cover and place the dough in the refrigerator for at least an hour to chill and firm up.
Preheat the oven to 375 F. Scoop up rounded tablespoons, then roll them into balls. Dip the tops in granulated sugar, and place them onto a greased cookie sheet, (sugar side up). Using a fork, make the traditional criss-cross pattern on the top, pressing down just enough to make the pattern. Once you’ve filled a baking sheet with criss-crossed cookies, place it in the oven and bake for 9 to 11 minutes, being careful not to over bake. Cool on paper towels or cooling racks, then store in an airtight container.
Serve…one right after another!
You can add chopped peanuts to the dough, just finely chop them so that the dough doesn’t become crumbly. For a nice touch, hand place and press a few peanut pieces onto the top of each cookie before baking.
Everyone likes their cookies differently, but we prefer the slight crunch on the outside, and chewy on the inside. What’s your favorite cookie texture?