Peanut Butter Cookies

When I wrote the post about the Peanut Butter Banana Bread, I realized that I forgot to showcase the wonderful peanut butter recipe I found online.

What makes them so good is the fact that you put baking soda into the dough, to give them a crunchiness that most peanut butter cookies lack.

I ended up getting 4 dozen cookies from this batch and we are still eating them.

Recipe is from gimme some oven

Peanut Butter Cookies

Instructions

2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy)
2 teaspoons vanilla extract
2 large eggs
(optional: 1/2 cup granulated sugar for rolling the dough balls)

Directions

Prep your oven and cookie sheet. 350˚F and parchment paper.

Combine dry ingredients. Whisk together flour, baking powder, baking soda, cornstarch and salt.

Mix the wet ingredients. In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition.

Add in the dry ingredients. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.

Form your dough balls. Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten slightly, being sure that each dough ball is at least 2 inches apart.

Bake. For about 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.

Enjoy! Serve warm, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.