Fantastic cookies!!!! I haven’t made peanut butter cookies for at least a year and upon tasting one of these, I just kept going and ate 3. Then my 19 yo DS and his girlfriend came back from classes and they also just loved these cookies. I made 1/2 of the recipe, but it still made 30 cookies using my cookie scoop. The only change I made was to add a few shakes of sea salt from my shaker and rather than rolling them into balls and then in sugar, I just dipped my fork into the sugar before making the marks in my scoops, much easier. Mine cooked perfectly in 7 minutes. They are slightly crisp on the edges and soft in the middle, just perfect. Thanks for sharing this wonderful recipe that I will definitely be repeating.

This is the best peanut butter cookie recipe I’ve ever used. The only thing I did differently than the recipe was to let the dough chill for about 30 minutes before rolling it out and between batches. It’s just a tip I’ve picked up from years of baking. The cookies come out chewy and with very few crumbs.

One thing to note, this recipe makes A LOT of cookies. I filled up my large cookie sheet five times, with 12-16 cookies each time.

INGREDIENTS:

• 1 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets.
In a medium bowl, all all ingredients and stir together until smooth.
Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.