Peanut Butter Cookies

I don't know what it is about peanut butter cookies, but they're something special.

Maybe it's because they're not as over-the-top sweet as most other cookies, which makes them easier to eat more of..

Or maybe it's the fact that they're made with peanut butter and so they're extra creamy..

Whatever it is, they're stinkin' good. And we all need a good go-to recipe!

I've sort of been lacking in the cookie department on here. So instead of thinking up crazy combinations of cookies inside other cookies inside cupcakes, I want to focus on the basics. (That's not to say I won't be coming up with fun combinations in the future however).

What's more simple and loved all around than peanut butter cookies?

As they bake, they spread and puff up a bit. As they continue to bake, the puffiness turns into these beautiful cracks on the tops that you see. When they are taken out of the oven to cool, the puffiness settles and the cracks and the outside of the cookie hardens a little. What's left is a perfectly soft and chewy interior, and a crisp sugar coated exterior.

It's not a peanut butter cookie if it isn't cracked and crinkly! 

I bake mine for 11 minutes and 30 seconds. They don't look done at that point, they look under-baked actually, but I like to leave them on the pan to cool for a few minutes out of the oven. This lets them continue to bake a little longer, and gets them to the perfect bakedness. Not too over done, and not too under done. Just right!

It's a method that is tried and true.

After they've cooled, they're still soft inside. They aren't flimsy, and they have a nice crisp exterior. I love a soft centered cookie! 

Peanut Butter Cookies Recipe:

Recipe adapted from Betty Crocker

1/2 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup peanut butter

1 egg

1 1/4 cup flour

1 tea. baking soda

1/4 tea. baking powder

1 tea. salt

Directions:

Preheat the oven to 350.

Mix together butter and sugars on high until light and fluffy, about 5 minutes.

Then mix in the peanut butter.

Mix in the egg, making sure it is fully mixed in.

Scrape down the sides of the bowl and mix some more.

In a separate bowl combine dry ingredients.

Mixing by hand, mix in the dry ingredients just until fully incorporated.

Scoop onto a greased cookie sheet in large balls about 2 inches thick. (I use a cookie scoop).

Using a fork dipped in sugar, gently press into the tops of the cookies to create a criss-cross pattern.

Bake at 350 for 11-13 minutes. I bake mine for 11:30, and let them cool (and continue to bake) on the cookie sheet for another few minutes to help them set.