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Old Fashioned Peanut Butter Cookies

A double dose of peanut butter!
Print Recipe
Course Snack
Cuisine American
Servings 60 people
Calories 6315 kcal

Equipment

  • 1 Electric Mixer
  • 1 Large Mixing Bowl
  • 2 Baking Sheets
  • 1 Parchment Paper
  • 1 Cooling Racks

Ingredients
  

Main

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 cups peanut butter chips
  • 1 cup peanut butter
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Mix flour, baking powder and salt in a medium bowl.
  • In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
  • For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
  • Bake cookies until dry on top, about 15 minutes.
  • Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

Notes

For optimal texture, ensure your butter is truly softened to room temperature for proper creaming with the sugars and peanut butter, leading to a lighter cookie. Avoid overmixing the dry ingredients once added, as this can develop gluten and result in tougher cookies. The 'dry on top' indicator for doneness is key; cookies will continue to set as they cool, so pulling them out when just dry on top will prevent them from becoming too hard. For an enhanced flavor and textural contrast, consider using a good quality, natural creamy peanut butter and optionally adding a tablespoon of finely chopped roasted peanuts to the dough with the chips. The crosshatch pattern isn't just for aesthetics; it helps flatten the cookie for more even baking.