These peanut butter cookies were a labor of love. I like peanut butter and jelly or savory peanut noodles, but peanut butter in candy or baked goods is just not my thing…at all. Well, J has been asking me to make peanut butter cookies for awhile. So, I gave in and made a quick batch. I doubled the amount of peanut butter in the original recipe to prevent cookies from being too dry and to add more peanut flavor. I used unsweetened natural chunky peanut butter and they were still plenty sweet. I took half a taste and let me tell you these are hardcore peanut butter cookies. The flavor is intense and probably best paired with a cold glass of milk. They would probably be good drizzled with melted chocolate for those that like Peanut Butter Cups, but J wanted to keep them simple.
Peanut Butter Cookies
Adapted from SouthernFoodAbout.com
1 tsp baking powder
1/2 cup salted butter
1 cup chunky unsweetened peanut butter
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 tsp vanilla
Sift together flour and baking powder; set aside. Cream butter, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on baking sheets lined with parchment paper. Flatten each cookie with the tines of a fork. Cookies will not spread much so they can be placed fairly close together.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.