• Lauren Humphreys

Peanut Butter Cookies

There is something irresistible about the iconic criss-cross pattern on a peanut butter cookie. It is funny to think that the lovely little pattern is easily achieved with 2 things: a fork and a bit of sugar. This simple step produces a clean and refined finish for the cookies, even when baked.

Many of the recipes I have posted involve peanut butter—one of my favorite things. I find peanut butter to be a versatile ingredient, and it loved by people of all ages! Plus, it is a pantry staple in most homes—for breakfast, lunch, dinner, or dessert applications. This particular peanut butter cookie recipe is the one my family has been making for as long as I can remember. In all truthfulness, I have never even considered trying a different recipe because this one always produces a consistently delicious and attractive cookie.

Lastly, I have a tip! For a no-mess top with clean lines, you will want to dip the fork into some sugar after each press into the cookie. If you really wanted to get fancy, sprinkle the tops with some coarse, clear sugar crystals just before baking. Ooh la la! The sugar on top adds shine and a little extra sweetness to the cookie.

Try these cookies out and let me know what you think! You can email me at mitch8blog@gmail.com with your feedback or share a pic on Instagram using the hashtag #mitch8blog! I am confident you will love them! See below for more pics. 

Peanut Butter Cookies

Recipe adapted from Mary Schneider

Preheat oven to 350° F.

Cream together the following:

1 cup butter, softened

1 cup brown sugar

1 cup sugar

Add in:

1 cup creamy peanut butter

2 eggs

1 tsp vanilla

Add in:

3 cups flour

¼ tsp salt

1 tsp baking soda

1 tsp cream of tartar

Mix in the order given. Scoop into 1-inch dough balls and roll in sugar. Place on a cookie sheet lined with parchment paper. Flatten the cookie ball with a cross pattern using a fork with. Recommend dipping the tines of the fork into sugar before each press. If desired, sprinkle the tops with coarse clear sugar crystals. Bake for approximately 10-12 minutes.

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