BEST Peanut Butter Cookies EVER!!!!!!!!!!

These cookies were AMAZING! everyone NEEDS to try this recipe!

2 1/2 cups all-purpose flour
	1 teaspoon baking powder
	1 teaspoon baking soda
	1/2 teaspoon salt
	1 cup unsalted butter, softened
	1 cup granulated sugar, divided
	1 cup light brown sugar, firmly packed
	1 cup creamy or chunky peanut butter
	2 large eggs
	1 teaspoon vanilla extract

 

 

 

 

 

 

 

 

 

Prep

 Preheat oven to 375 degrees F.
In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl cream eggs, butter, sugar and vanilla. Once creamed add peanut butter and mix well. Gradually add in the sifted dry ingredients, scraping sides of mixing bowl as necessary, and beating just until it's incorporated; don't overmix or the cookies will be tough. (The dough should be stiff and slightly sticky -- not dry.)

At this point,you can place dough in fridge for 1 to 3 hours or bake right away ( I did both and on the ones I baked  right away I didnt see difference from when I used the chilled dough.)

Shape dough into 1- to 1 1/4-inch sized balls. (Make them all the same size per baking pan so they bake evenly.) Place balls 2-inches apart, in staggered rows regular ungreased pans. Gently press and flatten each dough ball with back of fork making a criss-cross design to tops.

 Place one cookie sheet at a time onto center rack of a preheated 375 degree F oven and bake until just starting to turn golden, about 9 to 13 minutes, rotating baking sheet if needed for even baking. Do not over-bake! (You want the tops to just start taking on color, and still have slightly puffy and moist centers. When removed from the oven, they will flatten out and continue cooking through.) Remove cookie sheet from oven and allow cookies to cool and set for 1 to 2 minutes on baking sheet, then transfer to wire racks to cool completely.

Store cookies in an airtight container at room temperature for up to 1 week.
Makes about 60 cookies