The Ultimate Peanut Butter Cookie

When I recently discovered I’d lost my best peanut butter cookie recipe, I went on the hunt for a new and better one. This is it! My 10-year-old grand-daughter Sydney made these cookies as I looked on.

The Ultimate Peanut Butter Cookie:

1 c. (250 mL) butter or margarine, softened

1 c. (250 mL) creamy peanut butter

1 c. (250 mL) brown sugar, packed

1 c. (250 mL) granulated sugar

2 large eggs

2 tsp. (10 mL) vanilla extract

3 c. (375 mL) all-purpose flour

2 tsp. (10 mL) baking soda

1/2 tsp. (2.5 mL) salt

Preheat oven to 350 deg. F. Line cookie sheet with parchment paper; set aside. Cream butter, peanut butter, and sugars 5 min. or until no grainy feels remains when mixture is rubbed between thumb and index finger. 

Add eggs one at a time, beating well. Add vanilla extract. In separate bowl, combine flour, baking soda, and salt. Add to batter gradually, beating on low speed between additions.

Roll into balls the size of whole walnuts. Flatten with floured bottom of drinking glass. With floured fork tines, make criss-cross pattern on each cookie. Bake 10-to-12 min., watching that cookies don’t over-brown. Makes 4 dozen.

Sydney measures ingredients while standing on stool.

Success! Ready for the oven!