Can't go wrong with a classic peanut butter cookie. Slightly crisp but still soft in the center.
I have a slight obsession with peanut butter. I eat i just about everyday and add it to just about everything: my morning shake, toast, apples, a sandwich, etc. But there is just something about a classic peanut butter cookie that makes everything in the world ok.
I mean, who can really resist a good peanut butter cookie.. unless of course, your allergic to peanuts. In that case, I feel terrible for you.
Peanut butter cookies are one of my all time favorite cookie and there is nothing better than a warm one fresh out of the oven.
Sprinkled with a little sugar as they are cooling… mmmm. It's making my mouth water just writing this and making me want to whip up another batch. I have all the ingredients in the pantry because this is such a simple, yet classic, cookie to make.
Peanut Butter Cookies
- 2 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp corn starch
- 1 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 2 tsp vanilla extract
- 2 large eggs
- Preheat oven to 350 degrees F.
- Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
- In an electric mixer, beat together the softened butter, granulated sugar and brown sugar. Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs. Slowly add dry ingredients until they are just incorporated and the batter is smooth.
- Form the dough into 1 Tablespoon round balls and place on a baking sheet. Press a criss-cross pattern into each dough ball with a fork to flatten. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
- Serve warm, or store in a sealed container for up to 1 week.