When I think of Peanut Butter Cookies, I always think of elementary school – I think they were a favorite of the lunchroom ladies. I remember walking into the cafeteria, and I could smell the peanut butter. Everyone loved them! They are easy to make at home and I think this is one of the best recipes. Here is how I make almost 3 dozen cookies.
Sift 1 ½ cups of flour, 1 teaspoon of baking soda and 1 teaspoon of salt together in a medium size bowl and set aside. Place ¼ pound of room temperature butter, ½ cup of white sugar and ½ cup of brown sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together for 3 – 4 minutes. Scrape down the sides of the bowl and add 1 teaspoon of vanilla and 1 room temperature egg. Blend until well incorporated and scrape down the sides of the bowl. Add ½ of the flour mixture and blend until incorporated. Scrape down the sides of the bowl and add ½ cup of smooth peanut butter. Scrape down the sides of the bowl and add the rest of the flour mixture. Scrape down the sides of the bowl and add ¾ cup of salted peanuts that are finely chopped and mix until well incorporated.
Using a small ice cream scoop, scoop 1-inch balls of dough and place on a parchment lined sheet pan 2 inches apart. You should get about 12 balls per sheet pan. Using the tines of a fork, create the cross hatch on each ball of dough. By the way, the reason Peanut Butter cookies have a cross hatch design is because the dough is dense, and each cookie will not cook evenly if unpressed. Pop into a 375-degree pre-heated oven and bake for 10 – 12 minutes rotating the pan halfway through. Allow to cool in the pan for 5 minutes then remove to a wire rack to finish cooling. Prepare another pan and repeat the steps. Only cook one pan of cookies at a time.
And that is it. What do Peanut Butter Cookies remind you of? Enjoy!