Peanut Butter Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup brown sugar (packed)
1 cup white sugar
1 cup + 1 tbsp. creamy peanut butter
1 cup butter
3 eggs
3 cups flour
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. vanilla
2 10 oz. bags peanut butter chips
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Directions: |
Directions:1. Preheat oven to 375º.
2. Melt butter in large bowl in microwave, being careful not to burn it.
3. Add sugars and stir until mixture is even.
4. Add peanut butter and stir until the mixture is even.
5. Let the mixture cool for a few minutes. Beat and add eggs; blend well.
6. Sift together flour, baking soda, and salt and add.
7. Add vanilla.
8. Mix and beat and stir until the mixture is homogeneous.
9. Add 1 1/2 bags peanut butter chips and mix in.
11. Separate and roll the dough into individual balls. Coat the balls white sugar. It should be about 36 balls.
12. Space the balls evenly on a cookie sheet and press down with a fork. You will need to do multiple batches.
13. Bake for 5 minutes on the bottom rack and 5 minutes on the center rack. Watch closely, as your oven may be different than my oven.
14. Using a pancake turner, place the cookies on a sheet of paper (a modified paper grocery bag, if you will) to cool. |
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Personal
Notes: |
Personal
Notes: Please follow these instructions exactly. Do not be deviating. Also, please do not substitute any ingredients. Use full-fat peanut butter. Do not use all-natural peanut butter. Use the processed Skippy stuff. And please use real butter. This makes about 36 big cookies. You can fit 9 cookies on a standard cookie sheet. I do not advocate the baking of smaller cookies. I have found that those fancy cookie sheets with the air in the middle work the best. Watch the oven closely because the key to these is to undercook them. You don't want any browning. Yes, I know you have half a bag of peanut butter chips left over. Actually, if you're a normal human, you don't have half a bag left over. That's the point. You're welcome.
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