I love Peanut Butter Cookies. But for some reason I always seem to make chocolate chip cookies the most. Even though when we go out and order cookies at dessert shops or even buy frozen cookie dough I always go for the peanut butter variety. But last night finally made, and I think perfected, the best peanut butter cookie recipe. I only took my four trays of baked cookies to to it right and now I can’t stop eating them. I’ll for sure be making more peanut butter cookies. Plus, next time I want to add chocolate chips to the dough.

Peanut Butter Cookies

Ingredients

2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
1 cup peanut butter
2 teaspoons vanilla
2 eggs
(Sugar for dusting each cookie)

Directions

Preheat oven to 350 degrees.
In a small bowl, combine the flour, baking powder, baking soda, cornstarch, and salt, Then sift together.
In the bowl of an electric mixer, beat the butter and sugars together for 5-7 minutes. It should be light in color and fluffy. Scrape down the sides of the bowl if needed.
Add in peanut butter and mix again until it is completely incorporated.
Add vanilla and mix.
Add eggs, one at a time, a mix thoroughly after each egg is added.
Slowly add the dry ingredients and mix until combined.
Scoop out 1.5 tablespoon sized balls of dough ( I like to use a mini ice cream scoop) and place each ball of dough on a parchment paper or silicone lined baking sheet. Make sure each cookie is evenly spaced about 2 inches apart. Cookies will spread during baking.
Using a fork, press a criss-cross pattern in each cookie. You can also dip each ball of dough in sugar before this step. Or dust each cookie with sugar after this step.
Bake for 12 minute. No longer!
Allow cookies to rest on the cookie sheet for 5 minutes and then transfer to a piece of tin foil laying flat on your countertop for another ten minutes so that they are cool before storing or eating.