Crispy, chewy, and irresistibly good, peanut butter cookies never go out of style. With their iconic crisscross pattern, these classic cookies are a childhood favourite for many and still are — even for grown up kids. Made with both white and brown sugar, peanut butter, flour, butter and eggs, they are the perfect balance of sweet and salty with a wonderfully soft, melt in your mouth texture. One thing is sure, peanut butter cookies are a classic for good reason!
Makes 7 dozen
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 the butter, peanut butter, and sugars together in a bowl, then beat in the eggs. In a separate bowl, sift the flour, baking powder, baking soda, and salt, then stir into butter mixture. Put the dough in refrigerator for 1 hour. Once chilled. roll the dough into 1-inch balls and place on a baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Using a spatula, remove the cookies from the baking sheet and let cool on a wire rack.
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