Peanut Butter Cookies

The last time we visited Utah, Jennie had made these incredible peanut butter cookies and had them in a plastic container on her counter when we showed up.  Since both Emma and Adelaide are allergic to peanut butter and had been at our parent's house for a couple of days to play with my girls and go skiing with us while Jennie and Ryan stayed at their house with the twins, Jennie had tried out this recipe from one of our favorite cooking bloggers while her allergic girls were away at Grandma & Grandpas.  And then I helped polish them off when we all got to Jennie's place a couple of days later to enjoy more cousin time.

They are peanut butter cookie perfection and so incredibly good.  I have been looking for just the right peanut butter cookie recipe and tried some real duds, but this one does not disappoint.  Jennie had added M&Ms to the top of some of hers and since I had a bag of leftover Valentine's Day M&Ms in the cupboard, I did the same thing.  But next time I might take a more old-fashioned approach and roll them into balls and flatten ever so slightly with the tines of a fork, just because I love the traditional cross-hatch pattern.  Regardless, the flavor and texture of these cookies is fantastic and the recipe is a definite keeper.   

Recipe from Mel's Kitchen Cafe.

INGREDIENTS

2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter, softened to room temperature
1 cups creamy peanut butter
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Combine dry ingredients in a medium bowl and set aside.
3. In a large mixer bowl, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
4. Add the brown sugar and granulated sugar and mix until combined.  Beat in the eggs and vanilla.
5. Add the dry ingredients and mix until combined.
6. Scoop the dough and roll into 1- or 2-inch balls.  Place on parchment-lined (or lightly greased) baking sheets, a couple inches apart.
7. Bake for 10-11 minutes until puffed.  Don't overbake. (My oven always takes longer so I was more at the 14 minute mark before these were actually done and it was perfect - they stayed soft and I actually still had to give them a couple of minutes cooling on the baking sheet before transferring them to cooling racks or they would fall apart.
8. Remove from the oven and immediately lightly press each cookie to flatten slightly with the bottom of a drinking glass.
9. Transfer to a cooling rack to cool completely.  Mel says the cookies freeze well and taste great straight from the freezer.