I am a huge peanut butter lover, and so is John which is why he stocked up on 3 Costco sized things of peanut butter that we have hardly made a dent it, so I thought these would be perfect. The smooth creamy peanut butter is what is usually used in peanut butter cookies but I like a bit of a crunch so I do half crunchy, half smooth, which is the best combo. You can really make any sized cookie, I like to make a few of them extra big like the ones at Starbucks, they only need another minute or two longer in the oven-no more than that.
Preparation Time: 20 mins Bake Time: 10 mins (each batch) Makes: 3-4 dozen (depending on your cookie size)
1/2 cup (1 stick) of butter softened
1/2 cup creamy peanut butter (I used Jif)
1/2 cup crunchy peanut butter
1/2 brown sugar
3/4 cup white sugar (plus another 1/4 cup for rolling)
1 1/4 cup of flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp milk or cream
1 1/2 tsp vanilla extract
Mix the butter and peanut butter together until smooth and well mixed. Then add sugar, mix thoroughly. Then add the egg, vanilla and milk/cream (I only had cream, but either works) and mix until well blended. Then add the dry ingredients: flour, baking soda, baking powder and salt, and mix. If you find its too sticky you can add a bit more flour, though I wouldn't add more than 1/4 cup more, it's supposed to be kind of sticky. Once it's all mixed, take a ball of dough around 1 inch thick (you can make them any size though) and roll them in the extra sugar and place them on a baking sheet. If you have non-stick pans you won't need to grease them, but I do not, therefor I sprayed them first.
Bake them at 350 degrees for around 10 minutes (between 8-12 depending on your cookie size and oven), if you see they are starting to brown take them out immediately, these cookies are much better to be slightly under baked than over baked. Let them cool a few minutes on the pan before taking them off or they will fall apart (though they will still bedelicious!).