An all time favourite, these old fashioned peanut butter cookies, with their classic criss-cross imprint on top, are absolutely irresistible. These are one of the cookies that my Mom used to make when I was very small and still holds a special place in my heart, and now in my husband's tummy!
Classic Peanut Butter Cookies
Makes about 36 cookies
1 cup unsalted butter, at room temperature
1 cup peanut butter, crunchy or smooth
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
Cream together butter, peanut butter and sugars in a standing mixer until light and fluffy. Then add the eggs and mix until combined. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually stir into the batter to blend. Wrap dough in plastic wrap and refrigerate until chilled, about 2 to 4 hours.
Preheat the oven to 375°F. Shape the dough into 1-inch balls and place about 2-inches apart on a parchment lined baking sheet. Using the tines of a fork, flatten the balls by making criss-cross marks on top. Bake until golden brown, about 10 to 12 minutes or until the bottoms are light brown. Transfer to a wire rack and let cool completely.
To store, layer the cookies between layers of waxed paper in an airtight container, and cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Good luck with that! These disappeared in 3 days.