As I look outside and see the wind blowing and the colors changing on the trees, I can only think of one thing...peanut butter cookies. There is something comforting in a warm peanut butter cookie and a glass of milk. I came across this recipe and decided to try it. I was so pleased how they turned out. A crisp outside and a moist, chewy inside. I made them on the big side (1/4 cup) and decided that it would taste better with chocolate (what doesn't?) I hope you enjoy!
Soft and Chewy Peanut Butter Cookies
*adapted from allrecipes.com
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
1 cup creamy peanut butter
2 teaspoon vanilla extract
Preheat oven to 300 degrees
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix until light and fluffy. Add the flour mixture and mix until just mixed.
Drop by rounded spoonfuls onto an ungreased cookie sheet. With a fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along the edges. If you are adding melted chocolate, place a chunk of Hershey's chocolate on top of hot cookie. Spread once chocolate looks glossy. Enjoy! Printable recipe