Several years ago when everyone in my house could still eat peanuts and I was baking more frequently, there were many batches of peanut butter cookies being made. This is also the recipe I shared way back in the first Stitching the Night Away holiday recipe exchange, before we retired the old forums and moved to Facebook.
Retta’s Bestest Peanut Butter Cookies
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs (beaten)
- 1.5 cups natural peanut butter
- 3 cups flour
- 2 teaspoons baking soda
- pinch salt
Preheat oven to 350 °F and grease cookie sheets if needed.
In large mixing bowl cream together butter, vanilla, and sugars. Add eggs and the peanut butter, mix well. Slowly add flour, salt, and baking soda (approximately 1 cup of flour at a time)Prepare for a good arm workout if you’re mixing by hand.
Form tiny balls of dough by rolling in the palms of your hands, place these on prepared cookie sheet evenly spaced. If you’re making plain ole’s fashioned peanut butter cookies, press the tops lightly with a fork for the traditional criss-cross design on top. If making thumbprints, leave the balls as they are and press your chocolates or create the indentation after the cookies come out of the oven.
Bake 8 – 10 minutes until firm.
Find the instructions on how to participate in this round by clicking here.