I’m pretty sure every meal should start and end with one of these peanut butter cookies. You can’t go wrong with the old-fashioned ‘crunchy on the outside and soft and sweet on the inside’ version. They are made the way they are supposed to be: fluffy, sweet, warm, and filled with creamy peanut butter flavor.
This recipe makes a pretty large batch, about 40 cookies. That’s fine with me since both the dough and baked cookies freeze well. Sometimes I bake up half the dough, and freeze the other half. That way you can have fresh peanut butter cookies whenever you’d like. This time, however, I went ahead and baked all 40 cookies. My husband and I are taking a road trip to California this weekend, and I have a feeling these are going to be nice to snack on during a 15 hour drive!
Bring your butter and eggs to room temperature before using and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Add the cup of peanut butter, room temp butter, and vanilla into a large mixing bowl and beat until well blended and creamy.
Beat in both sugars. Scrape down sides of bowl. Right about now is when I realized this batter was still eggless and I went to TOWN.
Stir half the dry ingredients into the mixture. Add eggs 1 at a time, beating after each addition.
Mix in remaining dry ingredients. Beat until just combined, without over mixing. Cover the bowl with some plastic wrap and chill in the fridge for at least 2 hours. This will help the cookies keep their shape while baking and strengthens the flavor. Cookie dough can freeze for up to 3 months; just bake 2 extra minutes. Once chilled, preheat your oven to 350. Line 2 large baking sheets with parchment paper.
For each cookie, roll 1 heaping, and I mean heaping, tablespoonful of dough into about a 1 and 3/4 inch diameter ball. Arrange dough balls 2-2 1/2 inches apart on prepared baking sheets. Using the back of a fork, flatten dough balls and form crosshatch designs on the tops.
Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. If they look slightly under baked when you pull them out, that’s okay. They’ll continue to bake while they set up on the cookie sheet. Using a spatula, transfer cookies to wire racks and cool completely. Store in an airtight container at room temperature for up to 1 week. I’ve frozen these cookies before too, and they taste great when thawed for up to 3-4 months.