What more can be said about a classic cookie recipe that hasn't been said already... it's a classic for a reason and a comforting one at that. Using crunchy peanut butter gives them an extra nutty flavour and subtle crunch to their already crispy buttery flavour.
Peanut Butter Cookies
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2 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup Crunchy Peanut Butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
Heat the oven to 350ºF (180ºF). Line a baking sheets with baking parchment.
In a medium bowl, mix the flour, baking powder, baking soda and salt. Set aside.
In a large bowl and using a hand held mixer, beat the butter, granulated sugar, brown sugar together until light and fluffy. Blend in the eggs and vanilla. Then gradually add the flour mixture, beating well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets. Flatten each in a criss-cross pattern with tines of fork.
Bake 8 to 10 minutes, or until golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.