Gerry and Kathy came for a late winter visit and Kathy brought along
her yummy peanut butter cookies. One of Papa's favorite cookies.
Thanks to Kathy and Gerry for the visit and the cookies.
Ingredients
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
1 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs (room temperature)
2 cups creamy peanut butter
1 1/2 teaspoons vanilla
1/2 cup granulated sugar for rolling OR pickling salt
optional: 1/2 cup finely chopped peanuts
Instructions
Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
Using a mixer, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
Add the dry ingredients to the wet ingredients, then mix on low until combined.
With the mixer on low speed, add the peanuts. Dough will be thick and soft.
Cover and chill the dough for at least 1 hour and up to 2-3 days. If chilling for longer than a few hours, allow to sit at room temperature for 30 minutes before rolling and baking.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Roll cookie dough into balls, about 1 1/2 tablespoons of dough per cookie (can use medium cookie scoop). If desired roll in granulated sugar or
alternatively sprinkle a few grains of salt on the cookies.
Use a fork to make a crisscross indent on top. Bake for 10-12 minutes until very lightly browned. The centers will look soft.
Remove from the oven. Cool.
Good to know:
Cookie dough can be made ahead chilled for up to 3 days. Unbaked cookie dough balls (without sugar coating) freeze well for up to 3 months.
Yield: 40 cookies
