This simple recipe creates flavorful cookies, rich in peanut taste.
Optionally, add chopped peanuts for texture and more peanut flavor. Cookies will keep for about seven days when refrigerated in an airtight container.
For more fun, try the PB Blossoms or PBJ Thumbprint variations included in the recipe.
Preheat oven to 350F.
Sift flour, baking soda, baking powder and salt into a medium bowl.
Beat peanut butter in a separate bowl until creamy. Add sugars and continue beating until fluffy.
Beat one egg into the peanut butter mix until fully incorporated, then add the next egg and repeat with the vanilla extract.
Gently stir in the remaining dry ingredients.
Working with two tablespoons dough at a time, roll into balls and place two inches apart on a parchment lined cookie sheet.
Flatten the dough balls gently with a dinner fork that was dipped in cold water.
Bake cookies for 10 to 12 minutes, until puffed and slightly browned along the edges.
Cool cookies on cookie sheet for about four minutes, then transfer to a wire rack to complete cooling.
For this variation of the recipe, mix the dough and prepare on a cookie sheet as directed above.
Using the bottom a melon baller, create a well in the center of each cookie.
Bake the cookies for four minutes, then remove from oven.
Fill the well with your favorite jelly or preserves.
Finish cooking for eight minutes.
Cool cookies on cookie sheet for about four minutes, then transfer to a wire rack to complete cooling.
Mix the dough as directed. When creating the dough balls, roll each dough ball in sugar before putting on the cookie sheet.
Flatten each sugared dough ball slightly, then bake for 10-12 minutes.
Cool on the cookie sheet for two minutes, then press an unwrapped chocolate drop onto the top center of each cookie.
Transfer to wire rack to finish cooling.