Classic Peanut Butter Cookies

This is a classic peanut butter recipe which has been around for years. You can use either chunky or smooth peanut butter, and you can even add additional chopped peanuts if you like it super charged with peanuts.

It was a happy day when we kids would arrive home from school to find a plate of these cookies waiting for us, and cookie jar full of Mom's freshly baked treats.

Instead of dipping the fork for the criss-cross pattern in flour, my mother always dipped the fork in a saucer of sugar, so that's how I do it. It adds a nice little sparkle to the cookie, and a very slight crispy crunch. Sometimes I sprinkle each cooking with the slightest pinch of sea salt, it adds a very nice salty-to-sweet play on flavors, if you like that sort of thing as I do.

Classic Peanut Butter Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4to 1/2 teaspoon salt
3/4 cup butter, room temperature
3/4 cup peanut butter, chunky or smooth
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla

Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
In a separate bowl beat the butter, peanut butter, and sugars together until light and fluffy. Beat in eggs and vanilla. Beat in the flour gradually, in four additions.

Cover the bowl with plastic wrap and refrigerate until chilled, or about 2 to 4 hours

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in sugar (like my mom used to do!), lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

You can stretch this to make 4 dozen cookies, as the recipe indicates, but I always make mine a bit larger so the yield is less.