My husband's two favorite types of cookies are chocolate chip and peanut butter, and living with him I always have to have cookies on hand. Since I perfected the chocolate chip cookie, my next ambition was to find the perfect peanut butter cookie. For some reason it took longer to perfect that peanut butter cookie. We like our cookies frozen so it couldn't be too thick but not to flat either... Then behold, through trial and error I did it! I found the perfect recipe! These are on the thicker side, but are still thin enough to be amazing frozen! YUM! Definitely a must try!
Ingredients
- 1 cup unsalted butter
- 1 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Directions
- Cream together butter, peanut butter and sugars. Beat in eggs.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
- Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
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