This is a very simple recipe from the tried and true, has-stood-the-test-of-time, red and white checkered Better Homes & Gardens cookbook. This is the edition I have. I received it the year I got married. Just for fun, do a quick Google Images search for that and check out all of the different covers over the years. :-) I love this cookbook. It has so many good tips and pieces of information throughout, in addition to yummy recipes – many of which are very easy. You probably have it in your collection, but if you don’t, I’d highly recommend adding it.
I added peanut butter chips to these cookies this time because I had some in the pantry but they are delicious without as well. When I say they are delicious, I mean it. My husband is not a fan of peanut butter and he eats these up. :-)
The best part is, this is one cookie recipe that I can usually whip up without having to run to the store because these items are all pantry/fridge staples. And they are a snap to throw together & it takes just a few minutes to bake.
Peanut Butter (Chip) Cookies
Time: 5-10 minutes to make the batter; 7-9 minutes per batch to bake
Makes: about 2 dozen cookies
1/2 cup peanut butter
1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 & 1/4 cups all purpose flour
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed until combined.
Add the white sugar, brown sugar, baking soda, and baking powder. Beat until combined.
Beat in the egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Stir in peanut butter chips, if using.
If necessary, cover and chill dough about 1 hour or until easy to handle.
Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. (**I do this sometimes, and sometimes I don’t because it takes a little extra time. The cookies are great either way.)
Place balls 2 inches apart on an ungreased cookie sheet.
Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.