The Last Peanut Butter Cookies Recipe You'll Ever Try |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies! Ingredients:
1 1/2 cups butter or 1 1/2 cups margarine |
1 1/2 cups creamy peanut butter or 1 1/2 cups crunchy peanut butter, your choice |
1 1/2 cups sugar |
1 1/2 cups brown sugar |
3 eggs |
3/4 teaspoon salt |
1 1/2 teaspoons baking powder |
2 1/4 teaspoons baking soda |
3 3/4 cups flour |
12 ounces peanut butter chips |
1 cup nuts (optional) |
Directions:
1. Cream peanut butter and margarine, add sugars and mix well.
2. Add eggs and mix until creamy.
3. Add remaining ingredients.
4. Chill for one hour-I usually skip this step and chill between batches.
5. Drop by teaspoonful onto cookie sheets- do not flatten.
6. Bake at 325°F for 15 minutes.
7. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
8. Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.
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