Sunday, September 18, 2016

Classic Peanut Butter Cookies

Still a crowd pleaser and so quick and easy!

Every Christmas, I make the Peanut Blossoms.  You know, the peanut butter cookie with the Hershey's Kiss in the middle.  My kids have always loved them, and so do my grands. But, the other day, I realized it's been ages since I made the good ol' classic Peanut Butter Cookie!  It was time...

They turned out better than I remembered, crunchy on the outside and soft and chewy on the inside.  Now, that's a great cookie in my book!  I used the smooth peanut butter because not everyone can tolerate the nuts themselves.  But, if you can,  then definitely try the crunchy...or divide the dough and add chopped peanuts to half.  Hmmm, why didn't I think of that sooner?  Oh, well, I don't think anyone was disappointed since they're just about gone.  

Ingredients :

1 cup unsalted butter
1 cup smooth peanut butter (or crunchy...your choice)
1 cup white sugar                                     
1 cup packed light brown sugar
1 tsp. vanilla 
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Cream butter, peanut butter, vanilla, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Refrigerate dough 1 hour.

Roll dough into 1 inch balls and put on baking sheets.  Flatten each ball with a fork, making the classic crisscross pattern. 

Bake in a preheated 375 degrees F oven for about 8-10 minutes or until cookies begin to brown.  
Careful not to over-bake or they'll be dry.

Now, sit back and watch them disappear!

"So, my dear brothers and sisters, be strong and immovable. Always work enthusiastically for the Lord, for you know that nothing you do for the Lord is ever useless." - 1 Corinthians 15:58

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