Joe loves this time of year because it’s the time of year that I bake cookies. He loves all sweets but cookies are his favorite. I’ve been making these peanut butter cookies for several years now from a recipe I found in a Penzey’s spice catalog. There are some great recipes in that catalog! I love big chewy cookies and these cookies virtually bend, they are so soft.
You’ll need 2 sticks of butter, some brown sugar, white sugar, 2 eggs, vanilla extract, chunky peanut butter, flour, baking soda, salt and some vanilla sugar.
Combine the softened butter and sugars in the bowl of a stand or hand mixer.
Cream together the softened butter with the brown and white sugars.
Add the eggs and vanilla.
Add a cup of chunky peanut butter and blend well.
Combine your dry ingredients of flour, baking soda and salt together.
Blend in the flour to complete the cookie dough.
I like to use an ice cream scoop to measure the cookie dough.
Drop the cookies onto a baking pan with enough space that they won’t run together.
Use the tines of a fork to make a crisscross pattern.
Bake at 375 degrees for 8 minutes. Oh, I forgot to sprinkle some vanilla sugar over top which is optional.
When the 8 minutes is up they will appear puffy. Let them sit on the pan for 2 minutes before transferring them to a cooling rack.
I remembered to sprinkle some vanilla sugar with this batch. Love that vanilla sugar!
3 1/2 dozen cookies piled on a plate! Well, not all of them . . .
Penzey’s Peanut Butter Cookies
1 cup Butter, softened
1 cup Brown Sugar, packed
1 cup White Sugar
1 cup Chunky Peanut Butter
2 Eggs
1 tablespoon Vanilla Extract
3 cups Flour
2 teaspoons Baking Soda
Dash of Salt
Vanilla Sugar, optional
Cream together softened butter with brown and white sugars. Beat in the eggs and vanilla . Add the peanut butter and mix until well blended. Sift together the dry ingredients of flour, baking soda and salt. Add to the creamed mixture and mix well. Use an ice cream scoop to drop rounded cookie dough onto a baking sheet. Use the tines of a fork to make a crisscross pattern on each cookie. Bake at 375 degrees for 8 minutes. Remove from oven and let sit in on the cooking sheet for 2 minutes. Remove to a cooling rack. Continue process with remaining cookie dough.
Makes 3 1/2 dozen large cookies
An Inspired Cook 