I have been searching for the perfect peanut butter cookie recipe, soft and chewy without being overly sweet. I haven't found it yet, but this one came pretty close. It originally came from All Recipes, but I had to change it quite a bit to make it the way I wanted it. The cookies were fairly devoured, so I think I'll stick with it, at least for this year.
Practically Perfect Peanut Butter Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 1/2 cup creamy peanut butter (or use part crunchy)
2 teaspoons vanilla extract
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, combine flour, soda, and salt. Mix well and set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed. Chill for 30 minutes or so, and keep dough chilled between batches. This dough spreads a lot if it's not chilled.
Drop by rounded spoonfuls onto an ungreased cookie sheet. (You can gently press cookies in a crisscrossed pattern with a wet fork, but they get REALLY flat. I left them as drop cookies) Bake for 15-18 minutes or until slightly brown along edges.
Makes approximately 6 dozen.
Practically Perfect Peanut Butter Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 1/2 cup creamy peanut butter (or use part crunchy)
2 teaspoons vanilla extract
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, combine flour, soda, and salt. Mix well and set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed. Chill for 30 minutes or so, and keep dough chilled between batches. This dough spreads a lot if it's not chilled.
Drop by rounded spoonfuls onto an ungreased cookie sheet. (You can gently press cookies in a crisscrossed pattern with a wet fork, but they get REALLY flat. I left them as drop cookies) Bake for 15-18 minutes or until slightly brown along edges.
Makes approximately 6 dozen.
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